Coconut Shrimp With Spicy Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Down Home with the Neelys by Patrick and Gina Neely with Paula Disbrowe Ingredients:
24 large shrimp, peeled, deveined, and butterflied |
1/2 cup all-purpose flour |
2 tbs cornstarch |
1/2 tsp chinese five-spice powder |
1 tsp kosher salt |
1/4 tsp ground black pepper |
1/4 tsp cayenne pepper |
1 cup beer (not dark) |
1 1/2 cups sweetened shredded coconut |
1 cup japanese panko bread crumbs |
canola or peanut oil for frying |
2 cups spicy peanut sauce (see below) |
spicy peanut sauce |
1 garlic clove, coarsely chopped |
1 tbs chopped fresh ginger |
1/4 cup chicken stock |
1/2 cup unsweetened coconut milk |
zest of 1 lime |
juice of 1 lime |
2 tbs soy sauce |
1 tbs asian fish sauce |
1 - 2 tbs sriracha chile sauce |
3/4 cup creamy peanut butter |
1/2 cup chopped fresh cilantro |
Directions:
1. 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.)
2. 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.
3. Spicy Peanut Sauce: Makes 2 cups
4. 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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