Crevettes à la noix de coco

Ingrédients

• 10-12 jumbo Shrimp
• 2 whole Egg Whites
• 1 cup Water
• 1 cup Coconut Cream
• 1 tsp Hot Sauce
• 1 cup All-purpose flour
• 1/2 cup Potato Starch
• 2 cups Coconut Flakes
• 1 tsp Allspice
• 1 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 tsp Sugar
• 1 1/2 cups Mango Nectar (Peach can be substituted)
• 1 small Red Onion
• 4 cloves Garlic
• 1 whole Scotch Bonnet Pepper (substitute habanero)
• 1/4 cup lightly packed Cilantro

Préparation

1. 1

   --- Make the Egg Wash ---

2. 2

   Mix hot sauce, egg whites, coconut cream, and water in a mixing bowl. Set aside.

3. 3

   --- Make the Dredge ---

4. 4

   Mix the flour, starch, coconut flakes, and spice mix in a separate mixing bowl.

5. 5

   --- Prepare the Shrimp ---

6. 6

   Pre-heat your fryer to 325 degrees.

7. 7

   Wash and then dry the shrimp.

8. 8

   Remove the veins from both sides of the shrimp. I use a sharp paring knife and cut incisions on both sides to remove the veins either by hand or using sharp end of the knife.

9. 9

   Dip shrimp in the egg wash and dredge the shrimp in the flour mixture. Fry the shrimp 3-4 minutes. Remove to a wire rack for cooling.

10. 10

    --- Make the Dipping Sauce ---

11. 11

    Puree all the ingredients together in a blender. Place the puree in a saucepan and cook on low heat for 15 minutes. The sauce will reduce and thicken. Set aside.