Looking for a recipe for a Chinese entree called Coconut Shrimp, or Snow Shrimp.?

I've looked everywhere, and so far have been unable to find this recipe. This is the most delicious thing I've tasted from a chinese buffet yet. My local restaurant calls it Snow Shrimp, but I've seen it labeled Coconut Shrimp at others.Looking for a recipe for a Chinese entree called Coconut Shrimp, or Snow Shrimp.?
They say this is good....I have not tried it....restaurants sell it here also....I just can't do the coconut on a main entree...



COCONUT SHRIMP



18 uncooked jumbo shrimp (about 1 lb.)

1/3 cup cornstarch

3/4 tsp salt

1/2 tsp cayenne pepper

3 egg whites

2 cups flaked coconut

Oil for deep fat frying



APRICOT PINEAPPLE SALSA



1 cup diced pineapple

1/2 cup finely chopped red onion

1/2 cup apricot preserves

1/2 cup minced fresh cilantro

2 tbsp lime juice

1 jalapeno pepper, seeded and chopped

Salt and pepper to taste



Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten.



In a shallow dish, combine the cornstarch, salt and cayenne. Set aside.



In a mixing bowl, beat egg whites until stiff peaks form.



Place the coconut in another shallow dish.



Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.



In an electric skillet or deep fat fryer, heat oil to 375 F. Fry shrimp, a few at a time, for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels.



In a bowl, combine salsa ingredients. Serve with shrimp.

MAKES 6 servings.



SOURCE



My files.Looking for a recipe for a Chinese entree called Coconut Shrimp, or Snow Shrimp.?
I got these from Epicurious.com



Singapore Shrimp



2 tablespoons Thai oil or other flavored cooking oil

10 ounces uncooked medium shrimp, peeled, deveined

1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups)

2/3 cup canned unsweetened coconut milk

2 tablespoons ginger-flavored or spicy soy sauce

1 teaspoon Thai red or green curry paste

Chopped green onions



Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.



Or you might like:



Coconut Shrimp with Tamarind Ginger Sauce



For sauce

1 teaspoon tamarind concentrate*

1 1/2 tablespoons fresh lime juice

2/3 cup mayonnaise

1 1/2 tablespoons mild honey

2 teaspoons Dijon mustard

1 teaspoon finely grated peeled fresh ginger

1/4 teaspoon salt

For shrimp

4 cups sweetened flaked coconut (10 oz)

1 cup all-purpose flour

3/4 cup beer (not dark)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cayenne

1 large egg

6 cups vegetable oil

48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined



Special equipment: a deep-fat thermometer



Make sauce:

Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.

Prepare shrimp:

Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.



Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.



Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350掳F on thermometer.



While oil is heating, coat shrimp:

Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.



Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350掳F between batches.



Serve shrimp with sauce.



Cooks' note:

鈥?Tamarind ginger sauce can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.



* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).



Good luck! Enjoy! Both recipes sound yummy!!!Looking for a recipe for a Chinese entree called Coconut Shrimp, or Snow Shrimp.?
You can buy it at your grocery store in the freezer section. We love it and have it about once per month. The sauce is out of this world good!

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