Yield: 4 portions
Sugar – 1 cup
Cold water – 2 cups
Cucumbers, peeled, sliced – 1/8-in. thick 1 lb.
Rice wine vinegar – 3/4 cup
Large shrimp, peeled, deveined – 12
Egg whites – 3
Unsweetened, long-shred coconut – 1/2 cup
Macadamia nuts, finely chopped – 1/4 cup
Flour – 1/2 cup
Vegetable oil – 3 cups
- Prepare cucumbers a day ahead: Combine sugar and water in saucepan and cook over medium heat until sugar dissolves; remove from heat and cool.
- Place cucumbers in nonreactive container and cover with sugar syrup and vinegar. Taste and add more vinegar, if necessary. Cover; refrigerate overnight.
- Place shrimp in bowl of lightly salted ice water to cover; set aside.
- Beat egg whites until foamy. Combine coconut and nuts in small bowl. Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites; toss with nuts and coconut until completely covered. Fry in 350F oil about 2 minutes or until golden brown; remove from pan; drain. Portion and serve with drained cucumbers.
Note: Fire King Bistro serves shrimp on a platter over a bed of house-made kimchee garnished with marinated cucumber slices. Kimchee is also available at specialty food markets.