Coconut Shrimp With Sweet Soy And Chili Dipping Sauce - cooking recipe

Ingredients

Coconut Shrimp
1 lb shrimp, peeled and deveined- the larger the better
1 cup cornstarch
4 egg whites, lightly beaten
1 1/4 cups unsweetened dried shredded coconut
2 1/2 cups peanut oil (for frying) or 2 1/2 cups vegetable oil (for frying)
Sweet Soy and Chili Dipping Sauce
3 tablespoons ketchup, manis
1/8 teaspoon dried red chili pepper
1 garlic clove, chopped
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
2 tablespoons sugar

Preparation

Wash and dry the shrimp on paper towels.
Put cornstarch, egg whites and coconut into three separate bowls.
Dip shrimp into the cornstarch.
Shake off the excess.
Dip into the egg white.
Dip into the coconut, pressing into the shrimp.
Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.