Preparation:
Combine flour, salt, ginger, and white pepper coat shrimp with flour mixture and pat with your hands to remove excess dip into beaten egg whites, allowing excess to drip off cover evenly with coconut, pat to set coating heat oil to 340 degrees add shrimp, a few at a time, and fry to a golden brown drain on a cooling rack and blot with paper towels keep warm in a slow oven dissolve cornstarch in water combine cornstarch mixture, pineapple, sugar, vinegar, and soy sauce heat and stir, over a low flame, until thickened remove from heat, cool stir in plum jam-mix well arrange shrimp onto a serving platter serve hot, with sauce to the side |
