Peel and devein shrimp, remove tail. Holding shrimp straight; slide a bamboo skewer from tail to head. Dab away excess moisture with kitchen towels and arrange skewered shrimp on cutting board. Beat egg whites well, reserving yolks for another use.
Sprinkle skewered shrimp lightly with sea salt, pepper and pinches of cayenne or herbs as desired. Dust lightly, but evenly in cornstarch, shaking off excess. Arrange bowls of coconut and egg white next to the skewered shrimp.
Dip the shrimp into the eggs, shake off excess, and then coat generously in the coconut, pressing it in for generous coverage. Set aside to set up – can be held in refrigerator for hours before cooking.
Deep fry in 350 degree oil in a pan deep enough to hold shrimp vertically: hold onto skewers and splay shrimp skewers so they don’t touch, and carefully dip in hot oil, frying until golden brown, just a couple of minutes.
Serve with locally made East West Peanut Sauce, Mandarin BBQ Sauce or Sweet & Sour Sauce.
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