Servings: Serves 4
To make sauce: In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic and cilantro. Stir until sugar is dissolved; set aside.
To prepare shrimp: Rinse and pat dry; sprinkle with salt. In a small bowl, mix together coconut and flour; spread onto a large plate. Dip each shrimp into egg whites, then roll in the flour mixture to coat thoroughly.
In a 9-inch frying pan over high heat, add about 1 inch oil. When oil is sizzling, carefully add 2 or 3 shrimp at a time and cook until coconut is golden brown, 1 1/2 to 2 minutes per side. Remove shrimp with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle shrimp with additional salt while still hot. Serve warm with mango sauce; garnish with cilantro.
From the July 2005 issue of O, The Oprah Magazine
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