Chinese cuisine

Easy

Coconut Shrimp With Spinach

Name: Coconut Shrimp With Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 9 oz. Tiger prawns; ㅤ ㅤ ㅤClean The Tiger Prawns; 1/4 tsp. Salt; 1/4 tsp. Baking soda; 2 tbsp. Water; 1½ Qt Ice water; ㅤ ㅤMarinade; 1/4 tsp. Salt; 1/8 tsp. White pepper; 1/2 tbsp. Egg white; 1 tsp. Corn starch; ㅤ ㅤFor The Spinach; 7 oz. Spinach; Half ㅤ Brown onion, diced; 3 cloves Garlic cloves; 1½ cup Chicken broth; ㅤ ㅤFor Deep-frying; 1 Qt Cooking oil; ㅤ ㅤSeasoning; 1 cup Fresh coconut juice; 1/4 tsp. Salt; 1/2 tsp. Sugar; 1/8 tsp. White pepper; 2 small Red Thai chili peppers; 3 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water); Half ㅤ Lemon, juiced; Half ㅤ Lemon zest; 1 tsp. Chef Made Assorted Aroma Oilsee 'Chef John's Signature Oils' Video

This dish is delicious with a unique flavor. The sweet and umami shrimps served in a vivid jade green sauce with a coconut flavor.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

9 oz. Tiger prawns
ㅤ ㅤ ㅤClean The Tiger Prawns
1/4 tsp. Salt
1/4 tsp. Baking soda
2 tbsp. Water
1½ Qt Ice water
ㅤ ㅤMarinade
1/4 tsp. Salt
1/8 tsp. White pepper
1/2 tbsp. Egg white
1 tsp. Corn starch
ㅤ ㅤFor The Spinach
7 oz. Spinach
Half ㅤ Brown onion, diced
3 cloves Garlic cloves
1½ cup Chicken broth
ㅤ ㅤFor Deep-frying
1 Qt Cooking oil
ㅤ ㅤSeasoning
1 cup Fresh coconut juice
1/4 tsp. Salt
1/2 tsp. Sugar
1/8 tsp. White pepper
2 small Red Thai chili peppers
3 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
Half ㅤ Lemon, juiced
Half ㅤ Lemon zest
1 tsp. Chef Made Assorted Aroma Oilsee 'Chef John's Signature Oils' Video

Directions:

Step 1

Peel the tiger prawns, leave the tails on, split in the middle lengthwise and wash in salt and baking soda water in a bowl.

Step 2

Drain and wash in ice-cold water again, drain and pat with paper towels.

Step 3

In a bowl, combine the Tiger prawns, salt, white pepper, egg white, and corn starch, toss to coat evenly.

Step 4

Blend spinach, brown onion, garlic, and chicken broth in a blender.

Step 5

Filter the liquid through a sieve then discard the dregs.

Step 6

Open a small hole on the fresh coconut then pour coconut water in a cup and set aside.

Step 7

Zest the lemon peel and cut the small red peppers into circles.

Step 8

In a wok over medium heat, heat enough cooking oil to 250°F/120°C, quickly deep fry the tiger pawns for 30 seconds. Remove from oil and drain.

Step 9

In another cooking pan over medium heat, add spinach juice, coconut water, salt, sugar, red Thai chili peppers, ground white pepper, slurry, lemon juice, and lemon zest. Drizzle a few drops of aroma oil.

Step 10

Enjoy!