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Coconut Shrimp With Peanut Sauce

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分量: 6

材料

Cost per serving $1.63 詳細を見る

作り方

  1. Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites till foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
  2. In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, 6 at a time. Fry for about 3 min or possibly till golden. Remove them to a rack to drain. Serve with Peanut Sauce.
  3. Peanut Sauce: In a food processor, puree the chicken stock, coconut lowfat milk, lime juice, soy sauce, fish sauce, warm sauce, minced garlic, and ginger. Add in the peanut butter and pulse to combine. Mix in the cilantro and keep refrigerated till ready to serve.
  4. Bring sauce to room temperature and serve with coconut shrimp. (Makes approximately 2 c.)
  5. This recipe yields 4 to 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 157g
Recipe makes 6 servings
Calories 550  
Calories from Fat 342 62%
Total Fat 40.77g 51%
Saturated Fat 13.58g 54%
Trans Fat 0.0g  
Cholesterol 43mg 14%
Sodium 966mg 40%
Potassium 575mg 16%
Total Carbs 31.97g 9%
Dietary Fiber 6.2g 21%
Sugars 6.81g 5%
Protein 21.46g 34%
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レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)

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