- 12 large shrimps , peeled, deveined, and butterflied
- 1 cup all-purpose flour
- 1 kosher salt to taste
- 1 freshly ground balck pepper , to taste
- 2 eggs , beaten
- 2 cups unsweetened shredded coconut
- 4 inches vegetable oil, for deep-frying
- 1 head Bibb lettuce, separated
- 1 english cucumber , cut into sticks
- 2 limes , cut into wedges
- 1 bunch snow pea shoots
- 1/4 cups toasted sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove , peeled and minced
- 1/2 cups peanut butter
- 2 tbsps Sriracha hot sauce
- 2 tbsps brown sugar
- 1 soy sauce reduced-sodium
- 1/4 cups rice wine vinegar
- 1/3 cups hot water
1. For the Spicy Peanut Dipping Sauce, pour sesame oil in small saucepan and heat over low heat. Add the ginger and garlic; cook for 2 minutes, until fragrant. Combine the remaining sauce ingredients in a blend, blend to combine.
2. Add the warmed sesame oil mixture to blender. Blend until light and creamy, adding more hot water, if necessary, to achieve a smooth dipping consistency.
Spicy Peanut Dipping Sauce
- ¼ cup toasted sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, peeled and minced
- ½ cup peanut butter
- 2 tbsp Sriracha hot sauce
- 2 tbsp brown sugar
- reduced-sodium soy sauce
- ¼ cup rice wince vinegar
- 1/3 cup hot water
3. Lay the butterflied shrimp flat on a cutting board. Place the flat side of a chef’s knife on the shrimp, gently pound to flatten. Thread one butterflied shrimp onto each bamboo skewer, so shrimp lays flat.
4. Set aside.
5. Place flour on a large shallow plate, season with salt and pepper. Place between eggs ina shallow bowl. Place coconut on a large shallow plate; season with salt and pepper. Coat the shrimp in flour, shaking off excess. Dip shrimp in egg, then coconut, coating both sides. Place on a baking tray and set aside in the refrigerator for 15 minutes to allow the coating the set before frying.
6. Pour about 4 inches oil into a large heavy pot and heat to 375, place the shrimp end of each skewer in hot oil and fry for 2 to 3 minutes, until golden and crispy. Remove with tongs.
7. To serve, arrange Bibb lettuce leaves, cucumber sticks, lime wedges and snow pea shoots on a large plate. Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.
Serves: 4-6
Source: Stirring the Pot, Tyler Florence
