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Coconut Shrimp with Sweet Chili-Lime Sauce

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Coconut Shrimp with Sweet Chili-Lime Sauce

Coconut Shrimp with Sweet Chili-Lime Sauce

amanda

Equipment

  • - Deep Fryer

  • - Deep Sauté Pan

  • - Food Processor

  • - Chef Knife

  • - Measuring Cups and Spoons

  • - Spatula

  • - Piping Bag

  • - Oven Mitts

  • - Measuring Cup for Oil

  • - Grater

  • - Citrus Juicer

  • - Wok (Note: While versatile, not strictly necessary for this specific recipe)

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

  • *Available at some supermarkets, at Asian markets, and online from amazon.com.

Instructions

1

Instruction 1

Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
2

Instruction 2

Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
3

Instruction 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

Instruction 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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