2 lb. large, raw shrimp/prawns, de-veined*
1 cup cornstarch
3/4 tsp. seasoned salt
1/4 tsp. ground pepper
1/2 tsp. ginger (optional)
3 egg whites
2 cups shredded coconut
Remove shells from prawns, leaving tail shells intact
Mix seasonings with cornstarch in shallow bowl
Beat egg whites just until they are foamy and soft peaks form. Do not overbeat as the egg white will not stick to the shrimp if they are too dry.
Place coconut in another shallow bowl.
Coat each shrimp with seasoned flour, then dip in egg white until well coated, then transfer to coconut and coat gently on all sides.
Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
Serve warm with your choice of dipping sauce.
*NOTE: I use the largest prawns/shrimp I can find. Using the raw ones ensures that they are not overcooked and rubbery.
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