Coconut Shrimp with Red Curry Sauce
Recipe courtesy Tyler Florence
Yield: About 20 shrimp
Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
[1/4 teaspoon cayenne pepper]
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint, hand-torn
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, [cayenne pepper, ]salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. [I put them on a metal cooling rack on top of a baking sheet.] Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.