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Coconut Shrimp
Serves 6 |
Simply delicious and easy to prepare.
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Ingredients:
| 2 lb jumbo shrimp or prawns, peeled with tails on |
| 2 cups flaked coconut |
| 1/4 cup cornstarch |
| 3 egg whites |
| 1 green onion, chopped |
| 4 fresh mint leaves, hand-torn |
| Kosher salt, to taste |
| Freshly ground black pepper, to taste |
| Vegetable oil, for frying |
Directions:
- Heat 3 inches of oil in a large deep skillet or heavy pot to high heat.
- In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch & egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately and garnish with green onion and mint.
| Cooking Method: | Deep Fry |
| Main Ingredient: | Prawn, Shrimp, Seafood |
| Course: | Side |
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