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Here ya go, Erin.
Coconut Shrimp
(Cuisine at home, October 2002, Issue 35, p. 11)
Cuisine at home
Makes: 16 Shrimp; Serves 4 Total Time: 25 Minutes Rating: Intermediate
For the Red Pepper Sauce —
Blend; Simmer:
2 cups red bell pepper, seeded and chopped
1 cup sugar
1/2 cup white wine vinegar
2 t. crushed red pepper flakes
2 t. fresh ginger, chopped
Salt to taste
Combine; Add and Simmer:
1 T. cornstarch
1 T. water
For the Sweet Cilantro Sauce —
Simmer:
1 cup white wine or rice vinegar
1/4 cup sugar
1/4 cup water
2 T. fresh lime juice
1 t. crushed red pepper flakes
Salt to taste
Combine; Add and Simmer:
1 T. cornstarch
1 T. water
Before Serving, Stir in:
1/4 cup scallions, minced
1/4 cup chopped fresh cilantro
For the Coconut Shrimp —
Prepare:
16 large shrimp (1 lb. 16 - 20 count), peeled and deveined
Combine; Dredge Shrimp in:
1/2 cup cornstarch
1 t. kosher salt
1/2 t. cayenne
Whisk; Dip Shrimp in:
2 egg whites
1/4 cup water
Combine; Bread Shrimp in:
1 1/2 cups shredded unsweetened coconut
3/4 cup panko bread crumbs
1 t. kosher salt
Heat; Fry Shrimp in:
Vegetable oil
Serve with:
Red Pepper Sauce
Sweet Cilantro Sauce
Related Recipes:
Red Pepper Sauce
Sweet Cilantro Sauce
Blend the pepper, sugar, vinegar, pepper flakes, and ginger for Red Pepper Sauce, in a processor or blender until smooth. Simmer over medium-high heat in a saucepan for 4 - 5 minutes. Season with salt to taste.
Combine cornstarch and water. Add to bell pepper mixture; simmer until thickened, about 2 minutes. Chill sauce before serving.
Simmer vinegar, sugar, water, lime juice, pepper flakes, and salt for Sweet Cilantro Sauce in a saucepan for about 5 minutes.
Combine cornstarch and water. Stir into sauce and simmer to thicken, about 2 minutes; chill.
Before serving, stir in scallions and cilantro.
To prepare, shrimp start by peeling and devein them.
Combine cornstarch, salt, and cayenne in a plastic bag. Dredge shrimp in mixture.
Whisk together egg whites and water until frothy. Dip dredged shrimp into egg white mixture.
Combine coconut, panko, and salt in another plastic bag. Add shrimp, a few at a time, and shake to coat. Place coated shrimp on a rack. Fry shrimp at this point or chill 2 - 3 hours.
Heat 1/2" vegetable oil in a saute pan over medium heat to 365°. Fry shrimp 1 - 2 minutes per side; remove to a cooling rack.
Serve hot with Red Pepper Sauce and Sweet Cilantro Sauce.
Enjoy!
PJ
PJ