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Appetizers, Salads | |
| Canola oil, for frying 1/3 cup all-purpose flour 2 large eggs, lightly beaten with 1 tablespoon cold water 1 cup panko breadcrumbs 1 cup unsweetened shredded coconut Kosher salt and freshly ground black pepper 1 pound large shrimp (26/30), peeled and deveined, tails-on Lime wedges, for serving | |
| For the shrimp: Add 2 to 3 inches of oil to a large Dutch oven and heat over medium heat until a deep-frying thermometer registers 375 degrees F. Add the flour to a shallow bowl or baking dish. Add the egg mixture to a second shallow bowl or baking dish. Add the breadcrumbs with the shredded coconut to a third shallow bowl or baking dish and mix to combine. Season each baking dish with salt and pepper. Working in batches, dredge the shrimp in the flour, shaking off any excess. Then dip in the egg mixture, then into the breadcrumb mixture, pressing and turning to ensure they are thoroughly coated. Transfer to a plate and repeat until all the shrimp are breaded. Fry in batches until golden and crispy, 2 to 3 minutes. Transfer the shrimp to a paper-towel-lined plate and season with salt. | |
| This is also good as a sald 1/2 cup creamy peanut butter 3 tablespoons warm water 2 tablespoons honey 2 tablespoons lime juice 2 tablespoons soy sauce 1 tablespoon unseasoned rice vinegar 1 tablespoon grated ginger Kosher salt and freshly ground black pepper 1 head Napa cabbage, thinly sliced 1 cup shredded red cabbage 1 cup shredded carrots 1 cup frozen shelled edamame, thawed 1 cup loosely packed cilantro leaves 4 scallions, white and green parts, thinly sliced on the bias 2 red Thai chiles, very thinly sliced For the salad: Whisk together the peanut butter, water, honey, lime juice, soy sauce, rice vinegar, and ginger in a large bowl. Season with salt and pepper. Add the Napa cabbage, red cabbage, carrots, edamame, cilantro, scallions and chiles. Toss to ensure everything is well coated in the dressing. Top the Napa salad with the shrimp and serve with lime wedges. | |
Unrated | |
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