Coconut Shrimp with Spicy Peanut Sauce

Name: Coconut Shrimp with Spicy Peanut Sauce
Yield: serves 4 to 6
Ingredients: 24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail); 1/2 cup all-purpose flour; 2 tablespoons cornstarch; 1 1/2 teaspoons Chinese five-spice powder; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1 cup beer (not dark); 1 1/2 cups sweetened shredded coconut; 1 cup Japanese panko bread crumbs; Canola or peanut oil, for frying; 2 cups Spicy Peanut Sauce (recipe follows); 1 garlic clove, coarsely chopped; 1 tablespoon chopped fresh ginger; 1/4 cup Chicken Stock (page 28); 1/2 cup unsweetened coconut milk; Zest of 1 lime; Juice of 1 lime; 2 tablespoons soy sauce; 1 tablespoon Asian fish sauce; 1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste; 3/4 cup creamy peanut butter; 1/2 cup chopped fresh cilantro (leaves and tender stems); (makes about 2 cups)

December 9, 2011

Gina: This appetizer is a signature dish at beach bars throughout Mexico (where Pat and I often retreat for some serious R & R) and the Caribbean. It tastes like a tropical vacation. Large, sweet shrimp are dipped in coconut, fried until crisp, and then paired with a sweet and spicy peanut sauce. Honey, pass the frozen blender drinks, because I am so there—dipping my feet in the sand.

Cooks' Note

Chinese five-spice powder has an alluring perfume and spicy sweet flavor that can’t be beat. The traditional spices are cinnamon, star anise, aniseed, ginger, and Sichuan peppercorns, although some blends also include cloves. It is available in the spice section of most supermarkets, or at Asian specialty-food stores.
Japanese panko bread crumbs are made from wheat bread, and they are lighter and crispier than regular bread crumbs.

Recipe notes

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