coconut shrimp with peanut sauce

Name: Coconut Shrimp with Peanut Sauce
Ingredients: 24 large (15-20 count) shrimp, peeled, deveined & butterflied; 1/2 cup(s) cornstarch; 1/4 teaspoon(s) kosher salt; 1/4 teaspoon(s) freshly ground white pepper; 1/4 teaspoon(s) cayenne pepper; 4 - egg whites; 2 1/2 cup(s) sweetened & shredded coconut; - canola or peanut oil, for frying; ## PEANUT SAUCE; 1/4 cup(s) chicken stock; 3 ounce(s) coconut milk, unsweetened; 1 ounce(s) lime juice; 1 ounce(s) soy sauce; 1 tablespoon(s) fish sauce; 1 tablespoon(s) hot sauce; 2 tablespoon(s) garlic, chopped; 1 tablespoon(s) ginger,chopped; 1/4 cup(s) cilantro, fresh & chopped; 1 1/2 cup(s) peanut butter, creamy

(2 RATINGS)

76 Pinches

Meryl Hausner

Wood-Ridge, NJ

Updated on Apr 30, 2010

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.

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Ingredients

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

How To Make coconut shrimp with peanut sauce

Step 1

Pat the shrimp dry with a paper towel.

Step 2

In a small bowl combine cornstarch, salt,pepper & cayenne.
Step 3

In a separate bowl, whisk the egg whites until foamy.
Step 4

In another bowl, place the coconut.
Step 5

Coat the shrimp with the cornstarch & shake off any excess.
Step 6

Dip into the egg white & then press into the coconut to get full coverage.
Step 7

Try to keep 1 hand dry, this will keep things a little cleaner.
Step 8

In a large pan, heat the oil to 350 an gently submerge the shrimp, 6 at a time.
Step 9

Fry for about 3 minutes or until golden brown.
Step 10

Remove them to a rack and drain. Serve with peanut sauce.
Step 11

Directions for Peanut Sauce:
Step 12

In a food processor, puree the chicken stock, coconut mik, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic & ginger.
Step 13

Add the peanut butter & pulse to combine.
Step 14

Fold in the cilantro & keep refrigerated until ready to serve.
Step 15

Bring sauce to room temperature & serve with coconut shrimp.
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