24 uncooked jumbo shrimp
NOTE: I use Spot Prawns (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Butterfly prawns, cutting each more than halfway through toward outward curve (do not cut prawns in two). Open each prawn and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl
until frothy. Dredge prawns in cornstarch mixture; shake off excess. Dip prawns into egg whites, then press prawn into coconut; turn prawn over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add prawns to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer prawns to paper towels to drain. Arrange on platter. Serve with
Pineapple-Apricot Salsa for dipping.
1 cup finely chopped peeled cored fresh pineapple
1 or 2 tablespoons Apricot preserves (reduced from 1/2 cup)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
1 small garlic clove minced
Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Makes about 1 3/4 cups Note: Original recipe called for 1/2 cup of apricot jam/jelly. I left it out because the pineapple was sweet enough.
Edited from: Bon Appétit