Coconut Shrimp With Peanut Sauce Recipe

• 24 lrg shrimp - (15/20 ct) peeled, deviened, and butterflied
• 1/2 c. cornstarch
• 1/4 tsp kosher salt
• 1/4 tsp freshly-grnd white pepper
• 1/4 tsp cayenne pepper
• 4 x egg whites
• 2 1/2 c. sweetened shredded coconut (or possibly 2 1/2 c. shredded fresh coconut) Canola or possibly peanut oil for frying
• 1/4 c. chicken stock
• 3 ounce unsweetened coconut lowfat milk
• 1 ounce lime juice
• 1 ounce soy sauce
• 1 Tbsp. fish sauce (or possibly 2 to 3 anchovies, grnd)
• 1 Tbsp. warm sauce
• 2 Tbsp. minced garlic
• 1 Tbsp. minced ginger
• 1 1/2 c. creamy peanut butter
• 1/4 c. minced cilantro

Directions