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.
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Coconut Shrimp
Serves 6
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.
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