Ingredients:

  • 1 lb (450 g) Large Prawns (Shrimp), peeled, de-veined, tail-on
  • 1/2 cup (60 g) All-Purpose Flour
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1 g) Black Pepper
  • 2 Large Eggs, lightly whisked with 1 Tbsp water
  • 1 cup (85 g) Sweetened Shredded Coconut
  • 1/2 cup (30 g) Panko Breadcrumbs
  • Neutral Oil Spray, as needed (e.g., Canola, Avocado)
  • 1/2 cup (120 ml) Sweet Chilli Sauce (Good Quality)
  • 2 Tbsp (30 g) Pineapple Jam or Preserves
  • 1 tsp (5 ml) Freshly Squeezed Lime Juice

Instructions:

  1. Prep the Shrimp: Pat the de-veined shrimp thoroughly dry using paper towels. Moisture is the enemy of crispiness!
  2. Set Up the Breading: Arrange three shallow dishes. Dish 1: Combine flour, salt, and pepper. Dish 2: Whisk the eggs and water (egg wash). Dish 3: Combine the shredded coconut and Panko breadcrumbs, mixing well (coconut crunch).
  3. Prepare the Sauce: Whisk together the sweet chilli sauce, pineapple jam, and lime juice in a small bowl. Set aside.
  4. Coat Stage 1 (Flour): Using your designated Dry Hand, dredge each shrimp in the flour mixture, shaking off any excess.
  5. Coat Stage 2 (Egg Wash): Transfer the floured shrimp to the egg wash (use your Wet Hand), ensuring it is fully coated.
  6. Coat Stage 3 (Coconut): Transfer the wet shrimp back to the coconut/Panko mixture. Use your Dry Hand again to press the coating firmly onto all sides of the shrimp.
  7. Chill: Place the coated shrimp on a parchment-lined sheet pan. Transfer to the refrigerator and chill for a minimum of 30 minutes. This is crucial for coating adhesion.
  8. Preheat: Preheat the air fryer to 380°F (195°C).
  9. Load the Basket: Lightly mist the air fryer basket with oil spray. Arrange the chilled shrimp in a single layer, ensuring they do not touch (work in batches).
  10. Oil the Coating: Immediately before cooking, generously mist the top surface of the coated shrimp with oil spray.
  11. First Cook: Air fry for 4 minutes.
  12. Turn and Finish: Flip the shrimp using tongs, mist the exposed side with a little more oil, and cook for another 4–6 minutes, or until the shrimp is opaque, cooked through, and the coating is deeply golden brown and crisp.
  13. Serve: Transfer the cooked shrimp to a wire rack while the next batch cooks to maintain crispness. Serve immediately with the Zingy Pineapple Dip.