Coconut Shrimp with Sweet Rum Dipping Sauce
Created by JostLori on April 11, 2014
- Servings: 2
- Prep Time: 25m
- Cook Time: 8m
- Recipe #12405
Ingredients
- SWEET RUM DIPPING SAUCE
- 1/2 cup chili sauce (Thai sweet chili sauce)
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon garlic powder (maybe a bit more)
- 2 1/2 teaspoons fresh ginger (grated)
- 1 tablespoon rum (white)
- COCONUT SHRIMP
- 12 large shrimp (raw, peeled, deveined and butterflied)
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne (or to taste)
- 3 egg whites
- 1/2 cup panko breadcrumbs
- 1/2 cup coconut, flaked (unsweetened)
How to Make
-
Step 1: Make he sauce by combining all the ingredients in a small bowl. Mix well and set aside.
-
Step 2: In a small bowl, place the cornstarch, salt and cayenne pepper. Mix well and set aside.
-
Step 3: In another small bowl, add the egg whites and whisk until foamy, about 2 minutes. Set aside.
-
Step 4: In another small bowl, mix the panko crumbs and the coconut flakes. Set aside.
-
Step 5: Place the butterflied shrimp in a small bowl and salt lightly. Mix well and let sit for two minutes.
-
Step 6: Take two shrimp and put them in cornstarch bowl, shake and dredge to coat completely, then take each piece and dip it in the egg white, covering completely. Dip each piece in the coconut panko mix until fully covered. Set aside on a large plate. Repeat until all pieces are coated.
How to Make
-
Step 7: Pour about a half inch of oil into a heavy, non-stick frying pan and heat the oil at medium high heat. Drop a piece of panko into the hot oil. If it sizzles immediately, you're good to go. Reduce heat slightly.
-
Step 8: Fry the shrimp carefuly, taking care not to overcrowd the pan. They cook fast! When golden brown, turn and fry the other side. Set aside on a paper-towel covered plate while the other shrimp cook. Serve immediately, giving each person a small sauce bowl with the dipping sauce.