Pat shrimp dry with paper towel. In a small bowl, combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bown, 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.
In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, 6 at a time for about 3 minutes or until golden brown. Remove to a rack to drain. Serve with Peanut Sauce.
This sauce is also good with a variety of Asian foods…use your imagination!
¼ cup chicken stock
3 oz. unsweetened coconut milk
1 oz. lime juice
1 oz. soy sauce
1 Tbl. Fish sauce, or 2 to 3 anchovies, ground, or a couple squirts of anchovy paste
1 Tbl. Hot sauce
2 Tbl. Minced garlic
1 Tbl. Chopped ginger
1 ½ cups creamy peanut butter
¼ cup chopped cilantro
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.