Golden Coconut Crusted Shrimp Dumplings
Succulent shrimp dumplings with a crispy coconut crust, perfectly deep-fried to golden perfection. These pot stickers are bursting with flavors of the sea, complemented by the tropical sweetness of coconut. A delightful fusion of Asian and Caribbean influences, this recipe is a delectable twist on a classic dish.
ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 gyoza wrappers
- Vegetable oil, for frying
- Sweet chili sauce, for dipping
steps
- 1.
In a food processor, pulse the shrimp until finely chopped.
- 2.
In a mixing bowl, combine the chopped shrimp, shredded coconut, flour, cornstarch, soy sauce, ginger, garlic, sesame oil, salt, and black pepper. Mix until well combined.
- 3.
Lay out a gyoza wrapper and place a tablespoon of the shrimp-coconut mixture in the center. Wet the edges of the wrapper with water, fold over, and pleat the edges to seal the dumpling. Repeat with the remaining mixture and wrappers.
- 4.
Heat vegetable oil in a large deep skillet or deep fryer to 350°F (175°C).
- 5.
Carefully add the dumplings, in batches, to the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- 6.
Remove the pot stickers from the oil and drain on a paper towel-lined plate.
- 7.
Serve the golden coconut shrimp pot stickers hot with sweet chili sauce for dipping.