| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Various |
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Attributes:
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Quick and Easy |
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Comments:
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We tend to cheat on this recipe and make a much simpler peanut dipping sauce. Look for the beef kabob recipe. |
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Serving Suggestions:
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Ingredients:
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16 large shrimp, peeled and deveined 1/2 cup cornstarch 1 tsp. kosher salt 1/2 tsp. cayenne pepper 2 egg whites 1/4 cup water 1-1/2 cups shredded unsweetened coconut 3/4 cup panko bread crumbs 1 tsp. kosher salt Vegetable or peanut oil Peanut Sauce: 1/4 cup chicken stock 3 oz. unsweetened coconut milk 1 oz. lime juice 1 oz. soy sauce 1 tbs. fish sauce or 2-3 anchovies, ground 1 tbs. hot sauce 2 tbs. chopped garlic 1 tbs. chopped ginger 1-1/2 cups creamy peanut butter 1/4 cup chopped cilantro or Italian parsley Red Pepper Sauce: 2 cups red bell pepper, seeded and chopped 1 cup sugar 1/2 cup white wine vinegar 2 tsp. crushed red pepper flakes 2 tsp. fresh ginger, chopped Salt to taste 1 tbs. cornstarch 1 tbs. water |
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Instructions:
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1. Combine cornstarch, salt, and cayenne in a plastic bag. Dredge the shrimp in the mixture. 2. Whisk together egg whites and water until frothy. Dip dredged shrimp into egg white mixture. 3. 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 up to 3 hours. 4. Heat 1/2" vegetable or peanut oil in a sauté pan over medium heat (365° F). Fry shrimp 1-2 minutes per side, remove to a cooling rack. Serve with Peanut Sauce, or a purchased sauce of your choice. Peanut Sauce: 1. 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 or parsley. Keep refrigerated until ready to use. (Yields about 2 cups.) Red Pepper Sauce: 1. Blend the pepper, sugar, vinegar, pepper flakes, and ginger in food processor or blender until smooth. Simmer over medium-high heat in a saucepan for 4-5 minutes. Season with salt to taste. 2. Combine cornstarch and water. Add to bell pepper mixture; simmer until thickened about 2 minutes. Chill sauce before serving. |
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2003-01-19