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Peanut or vegetable oil, for frying |
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1/4 C cornstarch |
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3 large egg whites |
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Kosher salt and freshly ground black pepper |
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2 C flaked coconut |
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1 1/2 lbs jumbo shrimp, peeled with tails on |
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1 green onion, white and green part, chopped |
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1 handful fresh mint, hand-torn |
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Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. |
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In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides. |
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Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately and garnish with green onion and mint. |
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recipe from: foodtv.com, 10/15/03
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