ボッテガ バッグ Coconut Shrimp with Peanut Sauce Recipe Alton Brown Recipes F

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,ボッテガ バッグ
 Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch,ベルスタッフ 新作, salt,ベルスタッフ ブーツ, pepper, and cayenne. In a separate bowl,ベルスタッフ 2013, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry,ボッテガヴェネタ 携帯ストラップ, this will keep things a little cleaner.
In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
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