COCONUT SHRIMP WITH PEANUT SAUCE

Coconut Shrimp with Peanut Sauce image

Provided by Meryl Hausner

Categories Seafood

Number Of Ingredients 19

24 large (15-20 count) shrimp, peeled, deveined & butterflied
1/2 c cornstarch
1/4 tsp kosher salt
1/4 tsp freshly ground white pepper
1/4 tsp cayenne pepper
4 egg whites
2 1/2 c sweetened & shredded coconut
canola or peanut oil, for frying
PEANUT SAUCE
1/4 c chicken stock
3 oz coconut milk, unsweetened
1 oz lime juice
1 oz soy sauce
1 Tbsp fish sauce
1 Tbsp hot sauce
2 Tbsp garlic, chopped
1 Tbsp ginger,chopped
1/4 c cilantro, fresh & chopped
1 1/2 c peanut butter, creamy

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.