Hawaiian Creamy Coconut Shrimp

🧂 Ingredients

• 1/3 cup Mayonnaise
• 1/4 cup Coconut Milk
• 1 tbsp Brown Sugar
• 2 tsp Lemon Juice
• Kosher Salt + Black Pepper
• 2 Egg Whites
• 3/4 cup Soda Water
• 2 cups Mochiko Sweet Rice Flour
• 1/4 cup Cornstarch
• 600 g Large Peeled Shrimp

  tail on
• Canola Oil

  for deep frying
• 2 tbsp Toasted Coconut Chips
• 2 tsp Fried Garlic or Shallots
• 1 tbsp Scallions

  thinly sliced

Instructions

• 1 In a small bowl combine the coconut milk and brown sugar. Heat in the microwave
  for 45 seconds and then stir until the sugar is dissolved.
• 2 In a small mixing bowl, whisk together the mayo, coconut milk mixture, lemon
  juice, salt and pepper. Set the sauce aside.
• 3 In a large bowl, whisk together the egg whites, soda water, 1 cup of mochiko
  sweetened rice flour, cornstarch, 1 tsp salt and 1/2 tsp of black pepper. Let
  stand for 7-10 minute so the flour can hydrate.
• 4 Place the shrimp on a baking sheet and pat dry with paper towels. Meanwhile,
  prepare a wire rack or line a baking sheet with paper towels.
• 5 Fill a large wok with 2 inches of canola oil and heat until it reaches a
  temperature of 350 F.
• 6 Place the remaining 1 cup of mochiko in a shallow dish and coat the shrimp,
  shaking off any excess, then dip into the batter, letting the excess drip off.
• 7 Once the oil is ready, fry the shrimp in batches until they turn pink and the
  coating is golden brown, about 3 minutes. Transfer to a wire rack and let cool
  slightly.
• 8 In a medium bowl, toss the warm shrimp with half of the reserved sauce and toss
  to fully coat the fried breaded shrimp.
• 9 Spoon any remaining sauce onto a plate and top with shrimp. Garnish with toasted
  coconut pieces, fried garlic or shallots and sliced scallions. Serve with
  steamed rice.

Nutrition Info