Kitchen Guy's
Coconut Shrimp with Red Curry Sauce

*Available in the Asian or ethnic food aisle of your supermarket.

Here's how to make it:

In a small bowl, mix the cornstarch, egg white and some salt and pepper until foamy. Spread the coconut in a pie plate. Dredge the shrimp in the egg white mixture and shake off excess. Press the shrimp into the coconut flakes, repeating on other side.

Shallow fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter and serve immediately with red curry sauce and garnish with green onions and mint.

To make the red curry sauce, place a small pot over medium heat and coat with oil. Stir the red curry paste into the pan and cook until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice and one half the squeezed out halves of the lime for additional flavor and cook for 5 to 10 minutes to thicken. Pour the sauce into a serving bowl and serve with the shrimp.