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1
Season the shrimp with the salt and pepper (use what you like, I used Mediterranean salt which includes some herbs).
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2
Set up three bowls for dipping the shrimp.
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3
Corn flour in the first bowl, beaten egg whites in the second and the corn meal, bread crumbs and pulverized samoas in the third.
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4
Spice up the cookie mixture to your liking and then get your fingers in there and break up the chunks of caramel as much as you can.
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5
You can eat some, too :).
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6
I had the oil on medium-high heat, about 7 on my electric stove.
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7
The shrimp cooked real fast but the outside didn't burn too much.
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8
There's sugar in there, it's gonna burn, so be careful not to have the oil too hot or it'll burn faster than the shrimp can cook.
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9
Making sense?.
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10
One at a time take the seasoned shrimp and dip it in the flour then the egg whites then the cookie mixture.
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11
I did them 5 at a time, because my pan was small.
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12
Dip all 5 before you put them in the oil so they all have consistent cook time.
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13
If you're bold you can dip the next 2 or three while the shrimp cook on one side, flip them over and dip the rest.
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14
Multi-tasking like that will get you in a cook-time rhythm.
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15
For the sauce juice the orange into a sauce pan.
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16
Add coconut nectar and a spot of water.
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17
Add hot pepper and let it reduce.
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18
take out the pepper.
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19
take out a bit of the sauce and add a spoon of cornstarch.
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20
add it back to the pot and let it thicken.
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21
serve warm or room temperature.
