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Chinese Fried Shrimp:
1 lb. fresh or frozen raw shrimp (21 to 30 in shells)
Vegetable oil
1/2 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. pepper
3 egg whites
1 1/2 cups shredded coconut
Plum Sweet-and-Sour Sauce-listed below
Peel shrimp, leaving tails intact. (If shrimp is frozen, do not thaw, peel under running cold water.) Make a shallow cut lengthwise down back of each shrip; wash out sand vein.
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 325. Mix flour, salt, ginger and pepper. Beat eggg whites just until foamy. Coat shrimp with flour mixture; dip into egg whites. Pat coconut onto shrimp, covering completely. Fry shrimp, turning once, until coconut is golden brown, about 2 minutes; drain. Serve with Plum Sweet-and-Sour Sauce or, if desired, with soy sauce.
Plum Sweet-and-Sour Sauce:
1/2 cup canned crushed pineapple in syrup
1/4 cup sugar
1/4 cup water
1/4 cup vinegar
3/4 tsp. soy sauce
1 1/2 tsp.s cornstarch
1 1/2 tsp.s cold water
1/4 cup plum jam
Heat pineapple (with syrup), sugar, 1/4 cup water, the vinegar and soy sauce to boiling in 2-quart saucepan. Mix cornstarch and 1 1/2 tsp.s cold water; stir into pineapple mixture. Heat to boiling, stirring constantly, cool to room temperature. Stir in jam.
Do-ahead-Tip: Fry shrimp. Cover, refrigerate no longer than 2 hours. To serve, heat uncovered in 350 oven until hot, about 10 minutes.
1 lb. fresh or frozen raw shrimp (21 to 30 in shells)
Vegetable oil
1/2 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. pepper
3 egg whites
1 1/2 cups shredded coconut
Plum Sweet-and-Sour Sauce-listed below
Peel shrimp, leaving tails intact. (If shrimp is frozen, do not thaw, peel under running cold water.) Make a shallow cut lengthwise down back of each shrip; wash out sand vein.
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 325. Mix flour, salt, ginger and pepper. Beat eggg whites just until foamy. Coat shrimp with flour mixture; dip into egg whites. Pat coconut onto shrimp, covering completely. Fry shrimp, turning once, until coconut is golden brown, about 2 minutes; drain. Serve with Plum Sweet-and-Sour Sauce or, if desired, with soy sauce.
Plum Sweet-and-Sour Sauce:
1/2 cup canned crushed pineapple in syrup
1/4 cup sugar
1/4 cup water
1/4 cup vinegar
3/4 tsp. soy sauce
1 1/2 tsp.s cornstarch
1 1/2 tsp.s cold water
1/4 cup plum jam
Heat pineapple (with syrup), sugar, 1/4 cup water, the vinegar and soy sauce to boiling in 2-quart saucepan. Mix cornstarch and 1 1/2 tsp.s cold water; stir into pineapple mixture. Heat to boiling, stirring constantly, cool to room temperature. Stir in jam.
Do-ahead-Tip: Fry shrimp. Cover, refrigerate no longer than 2 hours. To serve, heat uncovered in 350 oven until hot, about 10 minutes.