| Ingredients: 24 peeled shrimp, jumbo 1/2 Cup(s) unbleached flour 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper 3 Cup(s) coconut, dessicated 6 Tablespoon(s) or lard Mary's oil blend 1 Cup(s) see recipe sweet-and-sour soy sauce |
Directions:
You may prepare the shrimp whole or split lengthwise and folded out in butterfly fashion. Mix flour with salt and pepper on a large plate. Lightly beat egg whites in a medium bowl. Spread coconut on a large plate. Dip shrimp in flour mixture, then in egg whites. Role each shrimp in shredded coconut until well covered. Heat lard in a large cast iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side. Serve with Sweet and Sour Soy Sauce. |
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Sweet-and-Sour Soy Sauce (
Required ) :
2 Clove(s) finely minced garlic 2 Tablespoon(s) or maple sugar coconut sugar 2 Tablespoon(s) or lemon juice 1/2 Cup(s) warm water 7 Tablespoon(s) soy sauce, naturally fermented 1 Dash(s) cayenne pepper |
Directions: Mix together garlic, sugar, lime juice, water, and soy sauce in a small bowl until sugar is completely dissolved. Add cayenne, if using. |