Chinese Coconut Shrimp (Buffet Style)
This creamy and crispy coconut shrimp is a classic dish that I grew up eating at the Chinese buffet. I learned this recipe from a Chinese chef a few years ago and I have not changed it at all. It's truly perfect as is.
Ingredients
For the marinade
For the dredge
- ¾ cup cornstarch
- ½ cup tapioca starch
- 1 tablespoon sugar
- 1 teaspoon baking powder
For the coconut sauce
- ¾ cup coconut milk
- ¼ cup sugar
- 1 tablespoon mayonnaise
- 1 teaspoon vinegar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon oil
- 1 teaspoon minced ginger
Instructions
- In a medium bowl, combine the shrimp, egg white, Chinese rice wine, and salt. Mix well and set aside for at least 15 minutes.
- In another bowl, whisk together the cornstarch, tapioca starch, sugar, and baking powder. Sprinkle ¼ cup of this mixture on a baking sheet.
- Give the shrimp mixture a good stir, then, working one at a time, dredge a piece of shrimp in the starch mixture then transfer to the baking sheet. After all the shrimp is dredged, allow the shrimp to rest for 10 minutes.
- In a small bowl, combine the coconut milk, sugar, mayonnaise, vinegar, cornstarch, and salt.
- Heat a large nonstick pan over medium heat. Add the oil and ginger and cook for 30 seconds until the ginger is fragrant.
- Add the sauce mixture and cook until it bubbles and thickens. Lower the heat to the lowest setting and keep warm until serving.
- Heat 2 inches of oil to 350°F in a large Dutch oven. Deep-fry the shrimp in two batches for 1-2 minutes until golden brown and crispy. Transfer to a wire rack to drain. When all the shrimp is fried, add to the pan of sauce and toss to coat. Enjoy!