Coconut Shrimp With Clementine Chili Dipping Sauce

The Zenbelly Cookbook

https://www.cutoutandkeep.net/projects/coconut-shrimp-with-clementine-chili-dipping-sauce • Posted by Victory Belt

prep time: 15 minutes | cook time: 15 minutes | serves: 4 to 6 For the love of coconut. And succulent shrimp. And the perfect crispy texture.

You will need

For the dipping sauce
2 Clementines , peeled 2 tbsp Coconut aminos ¼ cup Honey
For the shrimp
2 cup Coconut Oil , for frying 1 cup Tapioca Starch ½ tsp Finely ground Sea Salt ¼ tsp Cayenne Pepper ¼ tsp Ground White Pepper 2 Egg Whites 1 cup Finely shredded unsweetened Coconut 1 lbs Large Shrimp (with tails on), peeled and deveined 2 tbsp Sriracha sauce (see Note)

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Description

prep time: 15 minutes | cook time: 15 minutes | serves: 4 to 6 For the love of coconut. And succulent shrimp. And the perfect crispy texture.

Instructions

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.

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.)

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

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

5. In the third bowl, pour in the shredded coconut.

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

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.

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.