Heat a large heavy skillet over medium high heat, when hot; add coconut toasting and stirring attentively. When lightly toasted, immediately scatter on granite or a cutting board to cool.
Toss coconut with sesame seeds and panko, season to taste and set aside. Season the cornstarch with about 1/4 tsp each of fine sea salt, white pepper, and pinches of cayenne. Beat eggs. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut crumbs, and a parchment lined cookie sheet.
With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat well in crumbs and place on awaiting cookie sheet – layers can be separated with parchment paper. Repeat with all shrimp and chill in refrigerator.
Deep fry until golden brown – can also be pan or oven fried. Remove from heat and immediately dust with pinches of Tokyo Rub to taste. Great with a wide variety of sauces, such as ponzu, peanut sauce or your favorite.
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