Ingredients
- 24 lrg shrimp - (15/20 ct) peeled, deviened,
- Â Â and butterflied
- 1/2 c. cornstarch
- 1/4 tsp kosher salt
- 1/4 tsp freshly-grnd white pepper
- 1/4 tsp cayenne pepper
- 4 x egg whites
- 2Â 1/2 c. sweetened shredded coconut
- Â Â (or possibly 2 1/2 c. shredded fresh coconut)
- Â Â Canola or possibly peanut oil for frying
- 1/4 c. chicken stock
- 3 ounce unsweetened coconut lowfat milk
- 1 ounce lime juice
- 1 ounce soy sauce
- 1 Tbsp. fish sauce
- Â Â (or possibly 2 to 3 anchovies, grnd)
- 1 Tbsp. warm sauce
- 2 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1Â 1/2 c. creamy peanut butter
- 1/4 c. minced cilantro
Description
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 Till Foamy. In Another Bowl, Place…
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