Coconut Crusted Shrimp with Lemongrass Sauce

(4 to 6 Servings)

2 cups Panko Bread Crumbs

1 cup shredded Coconut

2 tbsp chopped fresh Ginger

Zest of 1 Orange, Lime and Lemon-plus all their juices

2 Eggs, Beaten

½ cup Heavy Cream or Milk

Salt and Pepper to taste

1 lb of Shrimp (or Prawns), shelled, de-veined and rinse in cold water

1 cup Flour

Oil for frying

In a bowl, combine panko, coconut, ginger, lime, lemon and orange zests with their juices. Spread coconut mixture on a sheet pan and let it dry, about an hour or more. In another bowl, combine eggs and milk. Beat to incorporate. Add salt and pepper. Reserve. Dust shrimp or prawns with flour. Shake off any excess. Dredge each floured shrimp, one by one, in egg mixture. Coat shrimp with coconut mixture. Fry coated shrimp in a pan with hot oil for one minute on each side and then transfer to an oven preheat at 350 degrees for 5 minutes. Remove shrimp with slotted spoon and place shrimp on a paper towel to drain. Serve with lemongrass sauce.

For Lemongrass Sauce:

4 cups Heavy Cream

¾ cup Sugar

⅛ cup Salt

6 stalks lemongrass, roughly chopped

1 tbsp of Vanilla Bean Paste or 1 Vanilla Bean seeds

Combine all the ingredients in a saucepan and bring mixture to a scald. Reduce the temperature and let simmer for 10 minutes. Strain mixture through a fine sieve. Serve with Coconut Crusted Shrimp!