- 26 larges fresh shrimp in shell
- 1/4 cups dry sherry
- 2 tbsps soy sauce
- 1 tsp curry powder
- 1 tbsp sesame oil
- 1 tsp grated ginger root
- 1 bottle cooking oil for deep frying
- 1 egg yolk
- 1 cup cold water
- 2 eggs whites
- 1 cup all purpose flour
- 3/4 cups shredded coconut
- 2 tbsps cornstarch
- 1/2 cups , cornstarch
1. Peel and devein shrimp; leaves tails in tact. Place in a shallow dish.
2. In a small bowl, combine sherry, soy sauce, curry powder, sesame oil, and ginger root; pour over shrimp. Marinate for 1 hour in the refrigerator.
3. In a large saucepan, heat 4 inches of oil to 400 degrees F. Drain shrimp, reserving marinade.
For Batter:
1. In a small bowl, stir together reserved marinade, egg yolk, and water; set aside.
2. In a large bowl, beat egg whites until stiff peaks form.
3. Combine flour, coconut, and 2 tbsp cornstarch; stir in egg yolk mixture just until moistened.
4. Fold in beaten egg whites. Do not allow batter to stand more than 5 minutes before using.
5. Coat shrimp using the ½ cup cornstarch; then dip in batter
6. Fry 4-5 at a time, for 1-2 minutes or until brown, turn after 1 minute.
7. Drain on paper towels.
Source: Tropical Seasons: A Taste of Life in South Florida, Copyright 1992 Beaux Art of the Lowe Art Museum of the University of Miami, Inc.
