Toasted Coconut Shrimp Salad
A delicious fusion of flavors, you won't be disappointed with this salad!
Ingredients
- header Toasted Coconut Shrimp
- 24 large shrimp 16/20 size
- 2 cup panko bread crumbs
- 1 cup toasted coconut flakes
- 1 cup flour
- 1 teaspoon Salt
- 1 teaspoon pepper
- 4 eggs, beaten
- vegetable oil (for frying)
- header Curry Dressing
- 3 Eggs
- 3 tablespoon yellow curry powder
- 0.5 cup honey
- 1 lemongrass (white part only) finely minced
- 2 Kaffir lime leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoon mirin
- 1 teaspoon cilantro, chopped
- salt and pepper to taste
- 3 cup vegetable oil
- header Salad
- 3 small heads butter lettuce
- 1 English cucumber, thinly sliced
- 1 cup daikon, finely shredded
- 1 cup carrots, finely shredded
- 30 fresh basil
- 30 fresh mint
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