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
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.
Clean about 50-60 medium shrimps, no tails.
Soak shrimp in egg white (one egg)
1/2 c corn starch
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.
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.)