Coconut Shrimp with Sweet Chili-Lime Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
3/4 cup asian sweet chili sauce |
3 tablespoons chopped fresh cilantro |
2 1/2 tablespoons fresh lime juice |
3/4 cup all purpose flour |
1 teaspoon curry powder (preferably madras style) |
3/4 teaspoon baking powder |
1/4 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 intact |
Directions:
1. For sauce: Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
2. For shrimp: Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
3. Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
4. Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
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