Coconut and Macadamia Fried Shrimp with Marinated Cucumbers

Coconut and Macadamia Fried Shrimp with Marinated Cucumbers

Dish Name : Coconut and Macadamia Fried Shrimp with Marinated Cucumbers

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

Method:-

  1. Prepare cucumbers a day ahead: Combine sugar and water in saucepan and cook over medium heat until sugar dissolves; remove from heat and cool.

  2. Place cucumbers in nonreactive container and cover with sugar syrup and vinegar. Taste and add more vinegar, if necessary. Cover; refrigerate overnight.

  3. Place shrimp in bowl of lightly salted ice water to cover; set aside.

  4. 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.