Appetizers- Coconut Shrimp Bites

Makes about 301 pound raw shrimp, peeled and deveined2 eggs1/4 cup freshly grated coconut or unsweetened shredded coconut1 tablespoon cornstarch1 teaspoon ground coriander1/2 teaspoon salt1 cup peanut or canola oilCoarsely grind shrimp in food processor; transfer to medium bowl. Blend in eggs, add coconut, cornstarch, coriander, and salt, and mix well. Refrigerate for 30 minutes.Heat oil in wok or large, heavy skillet over medium-high heat. Add shrimp mixture to oil by heaping teaspoons (do not crowd), and cook until lightly browned, turning occasionally, about 3 minutes. Remove with slotted spoon and drain on paper towel. Repeat with remaining shrimp mixture. Transfer to platter and serve immediately with one or several of the sauces that follow. (Or refrigerate until serving time and heat 10 minutes in a 450-degree oven.)