Coconut Shrimp

Method

1. Check peeled shrimp for remaining shell fragments and pat dry. With a small knife make two shallow cuts across each shrimp’s inner curve to reduce curling; do not cut through the body. Season lightly with salt and pepper.
2. Place cornstarch in one bowl and lightly beaten egg whites in another. Combine coconut and panko in a third. Use unsweetened dried coconut for this formulation because sweetened coconut browns more quickly.
3. Hold a shrimp by its tail, dust lightly with cornstarch, dip into egg white and press into the coconut mixture. Leave the tail clear as a handle. Repeat without piling wet coated shrimp on top of one another.
4. Place the coated shrimp on a tray and refrigerate for 10 minutes to help the coating adhere. Keep this a short chilling step, not several hours of warm countertop drying.
5. Heat oil to 170°C in a deep pan. Fry 4–5 shrimp at a time for about 3–4 minutes, turning once, until the coating is golden and the centres are pearly and opaque; use 63°C as the centre target in this recipe.
6. Lift onto a rack. Let oil recover between batches and skim detached coconut before it burns. If coconut darkens before shrimp cook, reduce heat slightly rather than removing undercooked shrimp early.
7. Serve immediately with sweet chilli sauce and lime. Warn diners that the tails remain attached. Refrigerate leftovers promptly and discard unused egg whites or coating that contacted raw shrimp.