Coconut Shrimp With Sweet Soy and Chili Dipping Sauce

Recipe by Kathy
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and dry the shrimp on paper towels.
  • Put cornstarch, egg whites and coconut into three separate bowls.
  • Dip shrimp into the cornstarch.
  • Shake off the excess.
  • Dip into the egg white.
  • Dip into the coconut, pressing into the shrimp.
  • Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
  • 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.
  • 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.
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