Pat the shrimp dry with a paper towel. In a small bowl
combine cornstarch, salt, pepper, and cayenne. In a separate
bowl, whisk the egg whites until foamy. In another bowl, 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. Try to keep 1 hand dry, this will
keep things a little cleaner.
In a large pan, heat the oil to 350 degrees F and gently
submerge the shrimp, 6 at a time. Fry for about 3 minutes or
until golden brown. Remove them to a rack to drain. Serve with
Peanut Sauce.
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.
Yield: approximately 2 cups
