COCONUT SHRIMP WITH PEANUT SAUCE
This is a little bit of work but it is worth it. This can be served as a main dish or serve it as an appetizer.
Provided by Meryl Hausner
Categories Seafood
Number Of Ingredients 19
Steps:
- 1. Pat the shrimp dry with a paper towel.
- 2. In a small bowl combine cornstarch, salt,pepper & cayenne.
- 3. In a separate bowl, whisk the egg whites until foamy.
- 4. In another bowl, place the coconut.
- 5. Coat the shrimp with the cornstarch & shake off any excess.
- 6. Dip into the egg white & then press into the coconut to get full coverage.
- 7. Try to keep 1 hand dry, this will keep things a little cleaner.
- 8. In a large pan, heat the oil to 350 an gently submerge the shrimp, 6 at a time.
- 9. Fry for about 3 minutes or until golden brown.
- 10. Remove them to a rack and drain. Serve with peanut sauce.
- 11. Directions for Peanut Sauce:
- 12. In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
- 13. Add the peanut butter & pulse to combine.
- 14. Fold in the cilantro & keep refrigerated until ready to serve.
- 15. Bring sauce to room temperature & serve with coconut shrimp.
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