Monday, January 26, 2009

coconut shrimp with mango dipping sauce

Peanut or vegetable oil, for frying

1/4 cup cornstarch

3 large egg whites

Kosher salt and freshly ground black pepper

2 cups flaked coconut

1 1/2 pounds jumbo shrimp (16-20 per pound), peeled with tails on

• Heat 3 inches of oil in a heavy, medium stockpot to 325°F.

• In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch and 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. Arrange the shrimp on a platter, serve immediately with Mango Dipping Sauce.

Mango Dipping Sauce

1/2 cup finely chopped red onion

2 tablespoons finely chopped red pepper

1 clove finely chopped garlic

1/4 teaspoon kosher salt

1 ripe mango, peeled and coarsely chopped

1 large navel orange, supremed (sections removed from between membranes)

1 tablespoon lime juice

1 teaspoon chopped chives

• In a small skillet on low heat, sauté the onions, stirring often (about 3 minutes). Add the red pepper and garlic and sauté a minute more. Turn off the heat and add the salt. Place the mango, orange, lime juice, and onion mixture in a food processor. Pulse until just barely smooth – do not overprocess.

• Transfer to serving bowl and garnish with chives.

No comments: