Fried Coconut Shrimp with Sweet and Spicy Dipping Sauce Recipe

Ingredients

• 1/3 cup water plus 2 tablespoons
• ¼ cup rice vinegar
• 1/3 cup granulated sugar
• 1 small hot red chili or ½ jalapeno, seeded and chopped
• ½ tablespoon minced fresh ginger
• 1 garlic clove, minced
• 1 teaspoon sriracha (“rooster sauce”)
• 1 tablespoon cornstarch
• For the shrimp:
• 1 lb (31-40 count) shrimp, peeled and deveined, tails left on
• 3 large egg whites, lightly beaten
• 2/3 cup unsweetened coconut flakes
• 1/3 cup cornstarch
• Salt, to taste
• 1-2 cups canola oil, for frying
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