Posted by: armedbear1746 | December 8, 2009

Coconut Shrimp with sweet Chili-Lime Sauce

Coconut Shrimp with sweet Chili-Lime Sauce

Sauce:
3/4 cup Asian sweet chili sauce (available atoriental food stores)
1/4bunch of fresh Cilantro, chopped
3 Tbsp Fresh Lime Juice

Shrimp

3/4 Cup all-purpose Flour
1 Tsp Curry Powder
3/4 Tsp Baking Powder
1/4 Tsp Salt
1 large egg, beaten
1 Cup club soda
Vegetable Oil (for deep frying)
1 1/2 Cups shredded unsweetened Coconut
16 large shrimp, peeled& deveined, tails left on

For sauce:
Mix all “Sauce” ingredients in small bowl. Make ahead of time. Can be made 1 day ahead. Cover and chill.

For shrimp:
Whisk first 4 “Shrimp” ingredients in a bowl. Add egg and club soda; whisk until combined but still lumpy.  Let stand 15 minutes (the mixture, not YOU).
Meanwhile, pour enough veggie oil into a large saucepan to come half way up sides of pan. Attach a deep-fry thermometer to pan; heat oil over medium heat to 375°F.
Line a cookie sheet with paper towels.  Spread coconut on a plate. Working with 1 or 2 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in the coconut (again, the SHRIMP, not YOU. Unless you’re into that sort of thing). Deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain.  Serve hot with chilled dipping sauce.

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