Coconut Shrimp with Peanut Sauce

Name: Coconut Shrimp with Peanut Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: ¼ cup Chicken Stock (1/4 cup chicken stock); 3 fl oz Coconut Milk (3 fluid ounces unsweetened coconut milk); 1 fl oz Lime Juice (1 fluid ounces lime juice); 1 fl oz Soy Sauce (1 fluid ounces soy sauce); 1 tbsp Fish Sauce (1 tablespoon fish sauce, or 2 to 3 anchovies, ground); 1 tbsp Hot Sauce (1 tablespoon hot sauce); 2 tbsp Garlic (2 tablespoons chopped garlic); 1 tbsp Ginger (1 tablespoon chopped ginger); ¾ cup Smooth Peanut Butter (3/4 cups creamy peanut butter); ¼ cup Cilantro (1/4 cup chopped cilantro); 0 pieces Canola Oil (Canola or peanut oil, for frying); 24 pieces Shrimp (24 large (15- to 20-count) shrimp, peeled and deviened); ½ cup Cornstarch (1/2 cup cornstarch); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); ¼ tsp White Pepper (1/4 teaspoon freshly ground white pepper); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne pepper); 4 pieces Egg White (4 large egg whites); 2 cup Coconut Flakes (2 cups sweetened shredded coconut)

Coconut Shrimp with Peanut Sauce - Mains (Thai)

40 minThai

Servings4

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Pescatarian

Ingredients

For 4 servings

Chicken Stock¼ cup · 1/4 cup chicken stock
Coconut Milk3 fl oz · 3 fluid ounces unsweetened coconut milk
Lime Juice1 fl oz · 1 fluid ounces lime juice
Soy Sauce1 fl oz · 1 fluid ounces soy sauce
Fish Sauce1 tbsp · 1 tablespoon fish sauce, or 2 to 3 anchovies, ground
Hot Sauce1 tbsp · 1 tablespoon hot sauce
Garlic2 tbsp · 2 tablespoons chopped garlic
Ginger1 tbsp · 1 tablespoon chopped ginger
Smooth Peanut Butter¾ cup · 3/4 cups creamy peanut butter
Cilantro¼ cup · 1/4 cup chopped cilantro
Canola Oil0 pieces · Canola or peanut oil, for frying
Shrimp24 pieces · 24 large (15- to 20-count) shrimp, peeled and deviened
Cornstarch½ cup · 1/2 cup cornstarch
Kosher Salt¼ tsp · 1/4 teaspoon kosher salt
White Pepper¼ tsp · 1/4 teaspoon freshly ground white pepper
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne pepper
Egg White4 pieces · 4 large egg whites
Coconut Flakes2 cup · 2 cups sweetened shredded coconut

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Steps

1Peanut Sauce
2In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. bring the sauce to room temperature while preparing the shrimp.
3Add enough oil to come 1 1/2 inches up the sides of a Dutch oven fitted with a deep-fry thermometer. Heat over medium-high heat until the oil reaches 350ºF.
4Coconut Shrimp
5Pat the shrimp dry with a paper towel. In a small bowl, combine the cornstarch, salt, pepper, and cayenne. In another small bowl, whisk the egg whites until foamy. Place the coconut in a pie plate. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage.
6When the oil reaches 350ºF, gently submerge half of the shrimp. Fry until golden brown, 3 to 5 minutes. Remove to a wire rack set over a paper towel-lined half-sheet pan to drain. Repeat with remaining shrimp. Serve with peanut sauce or our Cashew Coconut Sauce.