Coconut Shrimp With Clementine Chili Dipping Sauce

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• Step 1

  Make the dipping sauce: Place the ingredients for the sauce in a blender and blend until smooth. Transfer to a small saucepan and cook over medium heat for 4 to 5 minutes, or until thickened. Remove to a small serving bowl.

• Step 2

  Preheat the frying oil: Heat a large, heavy pot over medium heat and melt the coconut oil. Heat the oil to 350°F. (If you don’t have a thermometer, you can test the temperature of the oil by dropping a few shreds of coconut in it; if they sizzle immediately, the oil is ready.)

• Step 3

  Prepare the shrimp: Set out three shallow bowls. In the first one, mix
  together the tapioca starch, salt, cayenne pepper, and white pepper.

• Step 4

  In the second bowl, whisk the egg whites until they’re frothy.

• Step 5

  In the third bowl, pour in the shredded coconut.

• Step 6

  Grabbing the shrimp by their tails, dredge them first in the tapioca mixture, then in the egg whites, then in the coconut.

• Step 7

  Once they’re all coated, drop them into the hot oil, about 6 to 8 at a time, making sure not to crowd them.

• Step 8

  Fry for 2 to 3 minutes per side, until golden brown. Remove to a wire rack to drain. Keep warm in the oven while you fry the remaining batches. Serve hot with the dipping sauce.

  Note: Look for the Organicville brand of Sriracha sauce, which has cleaner ingredients, or make your own if you’re feeling adventurous. You’ll find a fantastic recipe in Food for Humans by Michelle Tam and Henry Fong.

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