Coconut and Macadamia Fried Shrimp with Marinated Cucumbers

Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Mass.

1 cup sugar
2 cups cold water
1 lb. cucumbers, peeled, sliced 1/8" thick
3/4 cup rice wine vinegar
12 large shrimp, peeled, deveined
3 egg whites
1/2 cup unsweetened, long-shred coconut
1/4 cup macadamia nuts, finely chopped
1/2 cup flour
3 cups vegetable oil

Prepare cucumbers a day ahead: Combine sugar and water in saucepan and
cook over medium heat until sugar dissolves; remove from heat and cool.
Place cucumbers in nonreactive container and cover with sugar syrup and
vinegar. Taste and add more vinegar, if necessary. Cover; refrigerate
overnight. Place shrimp in bowl of lightly salted ice water to cover; set
aside. Beat egg whites until foamy. Combine coconut and nuts in small
bowl. Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in
egg whites; toss with nuts and coconut until completely covered. Fry in
350F oil about 2 minutes or until golden brown; remove from pan; drain.
Portion and serve with drained cucumbers.

Note: Fire King Bistro serves shrimp on a platter over a bed of house-
made kimchee garnished with marinated cucumber slices. Kimchee is
also available at specialty food markets.

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