Recipe for Fire King Bistro Coconut And Macadamia Fried Shrimp
Restaurant

FIRE KING BISTRO COCONUT AND MACADAMIA FRIED SHRIMP

    Fire King Bistro Coconut and Macadamia Fried Shrimp

    Source: Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Massachusetts

    12 large shrimp, peeled, de-veined
    3 egg whites
    1/2 cup unsweetened, long-shred coconut
    1/4 cup macadamia nuts, finely chopped
    1/2 cup flour
    3 cups vegetable oil

    Place shrimp in bowl of lightly salted ice water to cover; set aside.

    Beat egg whites until foamy. Combine coconut and nuts in small bowl.

    Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites; toss with nuts and coconut until completely covered. Fry in 350 degree F oil for about 2 minutes or until golden brown; remove from pan; drain. Portion and serve.