Superbowl is over and done with but G is yet to stop ranting about the loss of Seattle Seahawks to New England’s Patriots. Two days later, he is still haunted by the coach’s decision to pass from the one-yard line instead of handing off to Marshall Lynch to run it in.
Yep, as you can tell, he is an avid football fan. I, on the other hand, barely understand the rules of the game and couldn’t care less. While he screamed and howled his support for his team, I busily munched on our game day eats. With Italian meatballs, honey soy chicken wings and coconut shrimp abound, I was just happy he was so lost in the game to even bother with the food. More for me, yay!
- 1 lb. large shrimp
- salt and pepper to taste
- 1/2 cup cornstarch
- 2 egg whites
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- sweet chili sauce
- Shell shrimp, leaving tail intact. With a knife, make a small cut on the back of the shrimp and with the tip of the tip, gently pull out the intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out. Season with salt and pepper to taste and let stand for about 10 minutes.
- In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
- Dredge shrimp in cornstarch, dip in egg and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well. Arrange shrimps in a single layer on a baking sheet and freeze until firm.
- In a skillet over medium heat, heat about 3 inches deep of oil. Add shrimp (still frozen!) in batches and fry, turning as needed, for about 3 to 5 minutes, or until golden brown and crisp.
- Remove from heat and drain on paper towels. Serve hot with sweet chili sauce.