Coconut Macadamia Shrimp w/Chili Pineapple Sauce

By á-51103

Coconut Macadamia Shrimp with Chili Pineapple Sauce Sue Erickson - Lunds & Byerly's

Ingredients

• 1 (6.85 ounce) jar macadamia nuts
• 1 cup natural raw coconut
• 1 cup panko Japanese style breadcrumbs
• 1/2 cup coconut milk
• 1/2 cup cornstarch
• 2 egg whites
• 2 tablespoons water
• vegetable oil for frying
• 1 pound shrimp,16-20 count raw, peeled, deveined
• sea salt
• 1 cup Blue Dragon Chili Pineapple Dipping Sauce

Details

Servings 4

Preparation

Step 1

Pour macadamia nuts into food processor; pulse until nuts are coarsely chopped. Add coconut to processor; pulse until finely chopped. Transfer to shallow bowl; stir in panko breadcrumbs.

Pour coconut milk in another shallow bowl; whisk until smooth.

Add cornstarch in another shallow bowl.

In another shallow bowl whisk together egg whites and water.

Heat oil to 350 F in deep fryer.

Using end of tail, dip shrimp into coconut milk until coated; allow excess to drip off. Dredge in cornstarch; dip into egg white mixture. Place in macadamia nut breading mixture; pressing lightly to coat. Place on waxed paper lined pan. Repeat with remaining shrimp. Place pan in refrigerator; chill 20 minutes.

Preheat oven to 200 F. Line another baking pan with paper towels. Remove shrimp from refrigerator and fry 5-6 shrimp at a time until golden brown (3-4 minutes). Transfer to paper towel lined pan; sprinkle with sea salt. Place in oven while cooking remaining shrimp.

Pour Chili Pineapple Dipping Sauce into small serving bowl on serving platter. Arrange shrimp around dipping sauce.