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Ingredients

• 24 large shrimp, peeled, deveined, and butterflied
• 1/2 cup all-purpose flour
• 2 tbs cornstarch
• 1/2 tsp Chinese five-spice powder
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1 cup beer (not dark)
• 1 1/2 cups sweetened shredded coconut
• 1 cup Japanese panko bread crumbs
• Canola or peanut oil for frying
• 2 cups Spicy peanut sauce (see below)
• Spicy Peanut Sauce:
• 1 garlic clove, coarsely chopped
• 1 tbs chopped fresh ginger
• 1/4 cup chicken stock
• 1/2 cup unsweetened coconut milk
• zest of 1 lime
• juice of 1 lime
• 2 tbs soy sauce
• 1 tbs Asian fish sauce
• 1 - 2 tbs Sriracha chile sauce
• 3/4 cup creamy peanut butter
• 1/2 cup chopped fresh cilantro

Description

Down Home With The Neelys By Patrick And Gina Neely With Paula Disbrowe

Group Recipes