COCONUT SHRIMP WITH PEANUT SAUCE
24 large (15 to 20 count) shrimp, peeled, deviened, and
butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups shredded coconut
Canola or peanut oil, for frying
Peanut Sauce
Pat the shrimp
dry with a paper towel. In a small bowl combine cornstarch, salt,
pepper, and cayenne. In a separate bowl, whisk the egg whites until
foamy. In another bowl, place the coconut. Coat the shrimp with the
cornstarch and shake off any excess. Dip into the egg white and then
press into the coconut to get full coverage. Try to keep 1 hand dry,
this will keep things a little cleaner.
In a large
pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6
at a time. Fry for about 3 minutes or until golden brown. Remove them
to a rack to drain. Serve with Peanut Sauce.
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