This year I was hosting for New Year’s Eve. I had planned much too much food as usual, most of it brought back from France where I spent Christmas. My parents live close to Bordeaux, so of course on the menu we had a lot of duck: foie gras, smoked magret, duck confit … there was a bit of a theme really!
I very much enjoy cooking for friends, and as you know by now, I am a keen baker. But the other thing I really enjoy cooking, is those little nibbles to share before dinner. I could serve crisps and peanuts, but I always find that a nice aperitif sets the tone for the party! Don’t you find that making your own little nibbles always impresses? And they hardly require any work or time, so why not! Those coconut and curry shrimps make a perfect bite-size appetizer, and bring a bit of sunshine to your menu! They are baked rather than fried, so it’s a healthy option too.
Check out the full post below for an easy step-by-step recipe!
1. Preheat your oven to 200 C. Line a baking tray with brown paper.
2. Line up 3 bowls in this order : 1 with the flour, 1 with the beaten egg, 1 with a mix of shredded coconut and curry. The amount of curry you want to add depends on your own taste. When I am not sure about my guests’ taste when it come to spices, I just make a few without the curry, then mix up the curry in the bowl after the first batch.
2. For each shrimp, follow the steps detailed in the pictures below. Dip the shrimp in the flour (this will help the beaten egg stick to it), then in the beaten egg, and finally roll it in the coconut and curry mix. For each step, make sure the shrimp is well coated. Then put the shrimp on the baking tray. Repeat until you have used all your shrimps.
3. Bake in the oven for 10 minutes. Serve with Thai sweet chili sauce to dip them in. You can also add them to a dish of noodles, to add some crunch!