Coconut Shrimp with Red Curry Sauce

ingredients

1
Heat 3 inches of oil in a deep skillet or heavy pot to 325 f.
2
In a small bowl, mix the cornstarch, egg whites,salt, and pepper until foamy. Spread coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. press the shrimp into the coconut flakes; turn over and press into coconut again to coat both sides.
3
Deep fry shrimp in batches until coconut is golden brown, about 2-3 minutes. Using tongs, remove shrimp to paper towels to drain. Arrang shrimp on platter, serve immediately with red curry sauce.
4
Red curry Sauce:
5
Place small pot over medium heat and coat with oil. Stir in red curry paste onto pan and fry that up till aromatic. Slowly pour in coconut milk and continue to stir to incorporate. Add lime juice and cook for 5-10 minutes to thicken.