Coconut Cream Shrimp

I wanted something a little sweet to go with my broccoli beef Chinese New Year Dinner.  I really like the coconut cream shrimp that is served at a nearby Chinese buffet.  This isn’t exactly like it.  It’s a little lighter in texture and sweetness.  My wife says it is better.

Cream Sauce (prepare first):

1 can coconut cream unsweetened
1/4c sugar
1/2t salt
dash of cayenne pepper

Mix together and bring to a simmer

mix together 1/2 cup milk with 2T corn starch and slowly stir in to the simmering sauce.  Once thickened, reduce the heat and keep warm.

Shrimp:

Clean about 50-60 medium shrimps, no tails.
Soak shrimp in egg white (one egg)

Mix:

1/2 c corn starch
1/2t salt
2T sweet rice flour
couple of dashes of black pepper

dredge the shrimp in the corn starch mixture and un-stick any shrimps so each is individually coated.

Heat:

A pan of oil, or your deep fryer, and fry the shrimp until lightly golden.
Drain excess oil on a paper towel.

Mix the shrimp in to the sauce, add 1-2 chopped scallions and serve immediately with fried rice.  (It goes better with fried rice than white rice because of the savory flavor of the  fried rice.)

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