Peanut or vegetable oil, for deep-frying
2 eggs whites
1 tablespoon cornstarch
Freshly ground black pepper
12 (u-15) jumbo shrimp, peeled, de veined, and flattened
2 cups flaked coconut
Lime dressing, recipe follows
2 bunches watercress leaves, for garnish
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
Freshly ground pepper
1. In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 F. (if you do not have thermometer a cube of bread will brown in about 3 minutes.)
2. In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture and then press shrimp into the coconut flakes, coating well on both sides. You can prepare this ahead of time and freeze in a zip lock bag.
3. Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
4. Dress shrimp with lime dressing and garnish with watercress leaves.
Lime Dressing: Combine ingredients in a small bowl, and chill until ready to serve. (This can be prepared ahead of time and keep refrigerated.)