Coconut Shrimp or Fish with Red Curry Sauce

Recipe courtesy of Latoya Panton

Ingredients:

Vegetable oil, for frying

1/4 cup cornstarch

3 large egg whites

Salt and freshly ground black pepper

2 cups unsweetened coconut flakes

1 pk Rainforest Seafoods peeled and deveined shrimp

1 1/2 lbs Rainforest Seafoods Basa Fillet in bite-sized cubes

Red Curry Sauce (recipe follows)

Method:

Heat 3 inches of oil in a large, deep skillet or heavy pot to 325 °F.

In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a flat dish. Dredge the shrimp and fish with the cornstarch/egg white mixture and shake off any excess. Press the shrimp and fish into the coconut flakes; turn the pieces over and press into the coconut again to coat both sides.

Deep-fry the shrimp and fish in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the ready pieces to paper towels to drain.

Arrange the shrimp on a platter, serve immediately with red curry sauce garnished with fresh cilantro.

Red Curry Sauce:

Ingredients:

2 tbsps vegetable oil

2 tbsps Thai red curry paste

1 cup unsweetened coconut milk

1 lime, juiced

Method:

Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed halves or the lime for added flavour) and cook for 5 to 10 minutes to thicken. Pour the sauce into a serving bowl and serve with the coconut shrimp and fish.

Yield: 3/4 cup Red Curry Sauce