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Make-Ahead Sticky Shrimp with Sauce




Source of Recipe


Autumn - Susan Branch
Make-Ahead Sticky Shrimp with Asian Dipping Sauce

1 cup rice wine vinegar
3 tablespoons light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon chili garlic sauce
2 teaspoons minced fresh ginger
1 pound raw shrimp (21-30 per lb.), peeled, deveined and tails off
3/4 cup pineapple juice
1 egg
1-1/4 cup flour
Vegetable oil for frying
2 (7-ounce) bags shredded coconut (sweetened) - 5 cups

Combine first 5 ingredients (chili garlic sauce is in the Asian sectionof the market); cover and chill.

Cut each shrimp in half lengthwise. Combine juice with egg, gradually stir in flour until smooth. Heat 1-1/2" vegetable oil in large skillet. Put coconut in shallow bowl. Dip shrimp in batter, then coat with coconut.

Fry a few at a time about 3 minutes until golden on both sides. Drain on paper towels. (You can make them 1 day ahead, refrigerate and then reheat in 350° oven.) Serve with dipping sauce.

Makes about 50 pieces

Source: Autumn - Susan Branch: From the Heart of Home