Coconut Shrimp
Hope it's not too late to post this...it's my favorite!
From Cuisine at Home
31 ct shrimp (or slightly less) with tails on/ peeled ( this easily covers 14 shrimp or so)
Dredge:
1/2 C cornstarch
1 t Kosher salt
1/4 t Cayenne (more if you're very bold)
Wash:
2 egg whites
1/4 C water - whisked together
Coating:
1 1/2 C shredded unsweetened coconut
3/4 C Panko bread crumbs
1 t Kosher salt
After cleaning shrimp dredge in first mixture, then put through the "wash" and roll in the coating. While it can be sauteed in a frying pan I prefer to deep fry them in batches.
Dipping sauce:
2 C red bell peppers seeded and chopped
1 C sugar
1/2 C white wine vinegar
2 t curshed red pepper flakes
2 t fresh ginger, chopped fine or grated
salt to taste.
1 T cornstarch
1 T water
Simmer first 5 ingredients in saucepan over medium-hi heat for 4 - 5 minutes; season w/ salt to taste and puree (I use an imersion blender).
Add cornstarch/water combo and simmer till thickened (about 2 minutes) chill before serving.
CAUTION This recipe is addictive...highly addictive - and can lead to pleading and whining from friends and family.