Coconut Shrimp with Peanut Sauce
(15-20 count) shrimp, peeled, deveined & butterflied
freshly ground white pepper
sweetened & shredded coconut
canola or peanut oil, for frying
coconut milk, unsweetened
cilantro, fresh & chopped
peanut butter, creamy
Pat the shrimp dry with a paper towel.
In a small bowl combine cornstarch, salt,pepper & cayenne.
In a separate bowl, whisk the egg whites until foamy.
In another bowl, place the coconut.
Coat the shrimp with the cornstarch & shake off any excess.
Dip into the egg white & 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 an gently submerge the shrimp, 6 at a time.
Fry for about 3 minutes or until golden brown.
Remove them to a rack and drain. Serve with peanut sauce.
Directions for Peanut Sauce:
In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
Add the peanut butter & pulse to combine.
Fold in the cilantro & keep refrigerated until ready to serve.
Bring sauce to room temperature & serve with coconut shrimp.