Thursday, July 11, 2013
Crispy Coconut Shrimp
Fresh Shrimp - 1 lb, shelled but tail on
Cornstarch - 1/4 cup
Salt - 1/8 tsp
Red Chili Powder - 1/4 tsp
Egg White - 1, beaten
Shredded Dry Unsweetened Coconut - 1 cup
Sugar - 1 tsp, mix with the shredded coconut
Peanut Oil for deep frying
Mix cornstarch, salt and chili powder in a bowl. Drop the shrimp in the mixture and coat well.
Heat peanut oil in a skillet. Lift each shrimp by the tail from the cornstarch mix, dip in egg white and roll in coconut sugar mixture and drop in the medium low heated oil. Similarly add a couple of more shrimps to the skillet.
Fry for a minute on both sides till golden brown. Remove on paper towel to soak up excess oil and serve hot with garlic sauce.