Ingredients

24 large (15 to 20 count) shrimp, peeled, deviened, and
butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Peanut Sauce, recipe follows

Directions

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 350 degrees F 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.

Ingredients

Peanut Sauce:
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter

1/4 cup chopped cilantro

Directions

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