Chinese Buffet Creamy Coconut Shrimp Recipe

Chinese Buffet Cream Coconut Shrimp Recipe is a very versatile recipe for preparing this seafood in the most elegant way ever. The sauce-coated shrimp which is already crispy because of frying is super delicious and fun to have.

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Seafood lovers fall in love with the shrimp made this way instantly once they try it out. I first ever tried it out at a restaurant and since then I have been making it at home with this same exact recipe and they always turn out so good.

Making the batter mix

The batter mix is prepared to coat the shrimp in it so that it will be fried properly later on. It is made by mixing the egg with some all-purpose flour and cornstarch and also the soda water is mixed into it.

All these ingredients are mixed in a subtle way to get the required batter which is then poured over the shrimp. This makes the shrimp more crispy, yummy, and flavorful and you can never resist such deliciously made seafood.

Preparing the shrimp

The shrimp is firstly prepared and seasoned and then fried in hot oil to make it crispy. Frying is done only for a few minutes and you get a good textured brown crispy shrimp. Set it aside and you must drain the excess oil. Paper towels are usually used for this purpose.

Making the Coconut Sauce

The coconut Sauce is made with coconut milk and a lot of other ingredients are added to it. Pouring the coconut milk and the sweetened milk in it and then stirring the salt and cornstarch into it are the steps involved in making the sauce. Coconut cream is also a major ingredient.

Serving the Shrimp

The Chinese Buffet Creamy Coconut Shrimp is served right after drizzling the coconut sauce over the shrimp in the serving dish. Then the diced green onion is also sprinkled at the top which adds a good pop of color and flavor to it.

INGREDIENTS

1/4 tablespoon black pepper
1 pound medium to large shrimp
1/2 tablespoon salt
1 cup oil for frying
1 onion for garnishing

Coconut Sauce

1/2 tablespoon salt
1 cup coconut milk
2 tablespoon cornstarch
2 tablespoon mayonnaise
2 tablespoon coconut cream
2 tablespoons sweetened condensed milk

For making batter mix

1 medium size egg
130 ml chilled soda water
3 tablespoon cornstarch
6 tablespoons all-purpose flour

Method to make the Cream Coconut Shrimp

In a mixing bowl, you must break an egg in the beginning and then pour soda water into this bowl. Stir both of them well together. You can use a hand whisk or a fork for the purpose.
Now take another bowl and combine the corn flour with flour. Then you must transfer the egg mixture to this flour mixture and mix to combine.
Your batter is ready. Now it’s time for you to prepare the shrimp. Bring the shrimp and season it using the mandatory seasonings which include freshly grounded black pepper and salt.
Now drizzle the flour tempura batter on the marinated shrimp. Use a spoon or spatula to mix so that the whole shrimp is well coated with the batter.
Bring a large-sized cooking skillet and pour oil in it for frying. Bring the battered shrimp and put it in the heated oil. Continue frying the shrimp for a few minutes so that they will get crispy by the end of the frying.
Drain the oil by using paper towels and put the cooked shrimp aside.

Making the Coconut Sauce

To make the sauce you need a saucepan and put it on the stovetop. Pour the coconut milk and then pour the cream into this milk.
Stir both of them well together using a spatula and also pour the sweetened condensed milk into this mixture while simmering them together.
Bring the mayonnaise and add it to this saucepan while cooking. Then you must have to add the cornstarch to this mixture. Stir it well to combine.
Sprinkle salt for some flavor and stir again. Keep the heat low and simmer the sauce for some time.
The sauce will ultimately get thick and then you should turn off the heat. Transfer the cooked shrimp to a large-sized bowl and then drizzle the cooked thick coconut sauce over the shrimp.
Make sure to coat the shrimp with this sauce properly. Your creamy coconut shrimp is ready. Bring the green onion which was already diced and then Serve.

Conclusion

I insist you make the Chinese Buffet Creamy Coconut Shrimp in your own kitchen with this exact recipe and make sure to make a good and consistent sauce and a well-textured batter for the perfect creamy shrimp a resultant.

Shrimp is my favorite sort of seafood and this recipe which provides us with creamy shrimp is the best ever thing to ever exist in life.

The dish belongs to Chinese cuisine and everyone at my place has a great love for this recipe in their hearts as every one of them is a seafood lover and always looks for new recipes and new dishes which are also worthy enough o be tried out.

FAQs?

Do we add milk to the coconut sauce?

Yes, the milk is added to the sauce to make it better textured. Both the coconut milk and the sweetened condensed milk are added to them.

Do we marinate the shrimp before cooking?

The shrimp is just seasoned with the basics including salt and pepper. Then it is fried in the oil. No heavy coating or marinating is involved in this recipe.

Do we ad corn starch to the sauce?

Yes, the cornstarch is added to the sauce. This is basically used in all of the recipes as a thickening agent to thicken the sauces and the gravies.

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