Could you use coconut flour instead of rice flour for the Coconut Shrimp? And when it says ‘coconut-milk yogurt’ what exactly does that mean?
Nigella's Coconut Shrimp With Turmeric Yogurt (from AT MY TABLE) wraps prawns (shrimp) in a crisp desiccated coconut and panko crust. The prawns are first tossed in rice flour as this gives an initial dry coating that prevents the egg from sliding off the prawns as they are dipped. The rice flour also helps to add to the irresistible crunch of the coating once the prawns are cooked.
Rice flour would remain our preference for this recipe. The problem with coconut flour is that it is highly absorbent and can be difficult to use as a substitute in cooking and baking without making other major adjustments. We appreciate that it could add to the coconut flavour overall and you can certainly try it, but we are unable to guarantee the results. Coconut-milk yogurt is yogurt made from coconut milk and is dairy free. It may also be labelled as "cultured coconut milk" or "coconut milk yogurt alternative". If you can't find this yogurt then we suggest using full-fat (whole milk/5%) Greek yogurt as an alternative for the dip.