Coconut Shrimp With Sweet Soy and Chili Dipping Sauce

Coconut Shrimp

• 1 lb shrimp, peeled and deveined- the larger the better
• 1 cup cornstarch
• 4 egg white, lightly beaten
• 1 1/4 cups unsweetened dried shredded coconut
• 2 1/2 cups peanut oil or vegetable oil (for frying)

Sweet Soy and Chili Dipping Sauce

• 3 tablespoons ketchup, manis
• 1/8 teaspoon dried red chili pepper
• 1 garlic clove, chopped
• 1 teaspoon fresh ginger, grated
• 1 tablespoon fresh lime juice
• 2 tablespoons sugar

Directions

1. 1

   Wash and dry the shrimp on paper towels.

2. 2

   Put cornstarch, egg whites and coconut into three separate bowls.

3. 3

   Dip shrimp into the cornstarch.

4. 4

   Shake off the excess.

5. 5

   Dip into the egg white.

6. 6

   Dip into the coconut, pressing into the shrimp.

7. 7

   Heat oil and fry the shrimp until golden brown ( only a couple of minutes).

8. 8

   Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.

9. 9

   Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.