Cooked - Chinese Coconut Shrimp

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chinese Coconut Shrimp

4.0

1 pound shrimp (peeled and deveined)

1 large egg white

2 tablespoons water (or Chinese rice wine)

1 teaspoon coarse kosher salt

¾ cup coconut milk (full-fat)

¼ cup sugar

1 tablespoon mayonnaise

1 teaspoon white vinegar

1 ½ teaspoons cornstarch

¼ teaspoon coarse kosher salt

1 teaspoon neutral oil

1 teaspoon ginger (grated or minced)

1 cup cornstarch

1 teaspoon baking powder

Combine shrimp, egg white, water, and salt in a bowl and mix. Marinate for 10 minutes to 4 hours.
In another bowl, combine coconut milk, sugar, mayo, vinegar, cornstarch, salt, and 2 tbsp water.
Heat 1 tsp oil in a pan. Add ginger and sauté 45 seconds. Add sauce mix and simmer until thick. Set aside.
Mix cornstarch and baking powder. Add ¼ cup to shrimp marinade and coat. Dredge each shrimp in remaining dry mix.
P id=”instruction-step-5″>5. Heat 1 inch of oil to 350℉. Fry shrimp in batches until golden, about 1–2 minutes. Drain on a wire rack.
=”instruction-step-6″>6. Reheat sauce and gently toss shrimp to coat. Serve immediately.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🐟Seafood

Cuisine🇨🇳Chinese

Occasions🥟Appetizer🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 52 weeks ago

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