Coconut Shrimp With Spicy Peanut Sauce
From choclytcandy 13 years agoIngredients
- 24 large shrimp, peeled, deveined, and butterflied shopping list
- 1/2 cup all-purpose flour shopping list
- 2 tbs cornstarch shopping list
- 1/2 tsp Chinese five-spice powder shopping list
- 1 tsp kosher salt shopping list
- 1/4 tsp ground black pepper shopping list
- 1/4 tsp cayenne pepper shopping list
- 1 cup beer (not dark) shopping list
- 1 1/2 cups sweetened shredded coconut shopping list
- 1 cup Japanese panko bread crumbs shopping list
- Canola or peanut oil for frying shopping list
- 2 cups Spicy peanut sauce (see below) shopping list
- Spicy Peanut Sauce: shopping list
- 1 garlic clove, coarsely chopped shopping list
- 1 tbs chopped fresh ginger shopping list
- 1/4 cup chicken stock shopping list
- 1/2 cup unsweetened coconut milk shopping list
- zest of 1 lime shopping list
- juice of 1 lime shopping list
- 2 tbs soy sauce shopping list
- 1 tbs Asian fish sauce shopping list
- 1 - 2 tbs Sriracha chile sauce shopping list
- 3/4 cup creamy peanut butter shopping list
- 1/2 cup chopped fresh cilantro shopping list
How to make it
- Pat the shrimp dry. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this process easier.)
- Heat 1-inch oil to 365 degress in a large pot. Submerge shrimp, about 6 at a time and fry for about 3 minutes or until golden brown. Drain shrimp on paper towel lined plate. Sprinkle with salt (optional). Serve with warm Spicy peanut sauce.
- Spicy Peanut Sauce: Makes 2 cups
- Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut, milk, lime zest and juice, soy sauce, fish sauce, and Sriracha chile. Puree. Add the peanut butter, and pulse to combine. Fold in cilantro, and refrigerate until ready to serve. Bring sauce to room temperature, and serve with coconut shrimp.
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