Coconut Shrimp

Ingredients

• •2 pounds large shrimp
• •Batter:
• •1 cup cornstarch
• •1 cup all-purpose flour
• •1 cup shredded fresh coconut
• •1 teaspoon salt, or to taste
• •3 large egg whites
• •1 cup well-stirred canned unsweetened coconut milk
• •1/4 cup club soda plus additional if necessary
• •Relish:
• •1 medium red onion
• •2 garlic cloves
• •1 stick unsalted butter
• •4 firm-ripe medium bananas
• •1/4 cup drained capers
• •2 to 3 tablespoons fresh-squeezed lemon juice, to taste
• •2 tablespoons white-wine Worcestershire sauce or regular Worcestershire sauce
• •2 tablespoons chopped fresh flat-leafed parsley leaves
• •6 cups exta-virgin oil for deep-frying
• •Garnish:
• •Julienne strips of seeded peeled tomato

Directions

1. 1Shell shrimp, leaving tail and connecting shell segment intact, and devein.
2. 2In a bowl stir together cornstarch, flour, coconut, and salt. Whisk in whites, coconut milk, and ¼ cup soda water until combined well. (Add additional club soda if batter is too thick to coat a spoon without clumping).
3. 3Halve onion and cut into thin slices. Finely chop garlic. In a large heavy skillet cook onion and garlic in butter over moderately low heat, stirring, until softened.
4. 4Diagonally cut bananas into ¼-inch-thick slices. To onion mixture add bananas, capers, lemon juice, and Worcestershire sauce and cook, stirring gently, until bananas are heated through, 2 to 3 minutes.
5. 5Stir in parsley and season with salt and pepper. Keep relish warm.
6. 6In a 3-quart saucepan heat 2 inches oil until a deep-fat thermometer registers 350 degrees Fahrenheit. Working in batches of 4, dip shrimp in batter and fry until golden, about 3 minutes, transferring to brown paper or paper towels to drain.
7. 7Serve shrimp over relish, garnished with tomato.