Coconut Shrimp With Sweet Soy And Chili Dipping Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb shrimp, peeled and deveined- the larger the better
• 1 cup cornstarch
• 4 egg whites, lightly beaten
• 1 1/4 cups unsweetened dried shredded coconut
• 2 1/2 cups peanut oil (for frying) or 2 1/2 cups vegetable oil (for frying)
• 3 tablespoons ketchup, manis
• 1/8 teaspoon dried red chili pepper
• 1 garlic clove, chopped
• 1 teaspoon fresh ginger, grated
• 1 tablespoon fresh lime juice
• 2 tablespoons sugar

Recipe

• 1 wash and dry the shrimp on paper towels.
• 2 put cornstarch, egg whites and coconut into three separate bowls.
• 3 dip shrimp into the cornstarch.
• 4 shake off the excess.
• 5 dip into the egg .
• 6 dip into the coconut, pressing into the shrimp.
• 7 heat oil and fry the shrimp until golden brown ( only a couple of minutes).
• 8 note: the shrimp can be coated 1 hour before frying and kept in the refrigerator. after frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
• 9 place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. the mixture may also be chopped and mixed by hand.