Crunchy Coconut Shrimp with Chili Sauce
Serves: 8 (Appetizer)
Total Time: 45 Minutes
- Get some helpers to prepare the shrimp. This will take a while. If you're printing out this recipe, make sure to print out This Method of Peeling Shrimp except leave the tail on - it's easier to work with this way.
- Make sure to rinse off all of your peeled shrimp. Grab a tupperware container or large ziploc bag and pour the cornstarch, pepper flakes, and salt in. Drain the shrimp and shake the bag around until all shrimp are coated evenly.
- Grab two shallow bowls and place 3 cups of the coconut into one bowl, and crack the eggs into the other bowl. One at a time, crack an egg into the bowl. To separate out the yolks take an empty water bottle with the cap off, squeeze the bottle, place the rim over the egg yolk, and release. The bottle will suck the egg yolk in. Squeeze the yolk in the garbage and repeat. If you don't have a bottle, then just Google how to separate the egg yolks.
- In circular up and down motions froth the egg white with a fork until it's bubbly. Take the shrimp out of the bag, then dunk the shrimp in the egg white. Place the shrimp into the coconut bowl and bury it. Take the shrimp out of the coconut (all of this should be done with the tail) and place it on a plate. Repeat this for every shrimp, making sure all the shrimps are covered with coconut.
- In a deep pan heat up half an inch of oil. Working in batches CAREFULLY place 4 or 5 shrimp into the oil. Once the coconut gets golden and crispy flip the shrimps over, avoiding knocking off very much coconut.
- Lay em' out on a platter lined with paper towels while you're still cooking the other shrimp. Once their all finished, platter them up, put the chili sauce in a bowl, and get dipping!