Monday, April 24, 2006
WOW! That's it. WOW! I LOVE Coconut Shrimp, and so does my hubby. When I said I was making it tonight, he was so excited. I, on the other hand, was nervous. I had NO idea how to make it SB friendly. Here is what I came up with:
1 # shrimp, peeled and deveined (the bigger ones work better)
1/4 cup WW flour
6 oz pineapple juice
1 egg white
1/4 c Splenda
pinch of salt
1/4 c WW bread crumbs
1/2 tsp chili sauce with garlic
1 tbsp arrowroot powder (or other thickener)
2-3 tbsp oil
The night before, get to work on the coconut. Crack open a fresh one, saving and straining the juices. Remove the meat and shred. Keep both separate in fridge overnight.
In a large dish, mix egg white and 2 tbsp of the pineapple juice. In another large bowl, mix the coconut meat, bread crumbs, Splenda, salt, and half of the flour. Put the rest of the flour in a baggie. Toss the shrimp in the bag to coat with the flour. Then wet the shrimp with the egg mix, and toss into the coconut mixture. Set this aside (do this in small batches).
To make the sauce, mix the remaining juice, coconut juices, chili sauce, arrowroot powder, and a little bit of Splenda, if desired. Bring this to a boil, remove from the heat, and set aside.
In a large frying pan, heat the oil over med-high heat until really hot. Add the shrimp in batches (I did two batches), cooking 3 minutes on the first side and 2 on the second or until nicely browned. Remove to paper towels, and finish with the rest of the shrimp.
Serve with the sauce on the side, or like Chinese with rice.