Coconut Shrimp With Sweet Chili Mayo |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You may want an entire batch for yourself. Ingredients:
1/4 cup mayonnaise |
2 tablespoons sweet chili sauce (like mae ploy or thai sweet chili sauce) |
1 teaspoon chili-garlic hot sauce (sriracha) (optional) |
1 lb tail-on shrimp, shelled deveined and tail on (see step 2) |
1/2 cup all-purpose flour |
1 egg |
2 tablespoons coconut milk (or regular milk) |
salt and pepper |
1/2 cup japanese panko breadcrumbs |
1/2 cup sweetened flaked coconut |
oil, for frying |
Directions:
1. In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. Set aside.
2. With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3. Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second then combine the panko and coconut flakes in the third.
4. Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350°F.
5. As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
6. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
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