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Shrimp: Good Eats' Coconut Shrimp

Source of Recipe

Alton Brown, Good Eats


List of Ingredients

24 large shrimp, peel, devein, butterfly
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
4 egg whites
2 1/2 cups shredded fresh or sweetened coconut

PEANUT SAUCE:
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter
1/4 cup chopped cilantro


Recipe

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and 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 350ºF and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.

Peanut Sauce: In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Bring sauce to room temperature and serve with coconut shrimp. Yield: approximately 2 cups Yield: 4 to 6 servings