Coconut Shrimp With Sweet Chili-lime Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 3/4 cup asian sweet chili sauce
• 3 tablespoons fresh cilantro, chopped
• 2 1/2 tablespoons fresh lime juice
• 3/4 cup all-purpose flour
• 1 teaspoon curry powder (madras style if you can find it)
• 3/4 teaspoon baking powder (make sure it is still active!)
• 1/2 teaspoon salt
• 1 large egg, beaten to blend
• 1 cup club soda
• vegetable oil (for deep frying)
• 1 1/2 cups medium shredded unsweetened coconut
• 16 large shrimp, peeled, deveined, tails left in tact

Recipe

• 1 sauce:.
• 2 can be made 1 day ahead, covered and chilled.
• 3 mix all ingredients in small bowl.
• 4 for shrimp:.
• 5 whisk first 4 ingredients in medium bowl.
• 6 add egg and club soda; whisk just until combined but still lumpy.
• 7 let stand 15 minutes.
• 8 meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan.
• 9 attach deep-fry thermometer to pan and heat oil over medium heat to 375 degrees.
• 10 line baking sheet with paper towels.
• 11 spread coconut on plate.
• 12 working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
• 13 working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. ensure oil comes back to 375 before adding each batch.
• 14 transfer shrimp to paper towels to drain.
• 15 serve hot with dipping sauce.