Coconut Shrimp With Sweet Chili-lime Sauce
Sauce: ¾ Cup Asian Sweet Chili Sauce*
3 Tbsp Chopped Fresh Cilantro
2½ Tbsp Fresh Lime Juice
Shrimp: ¾ Cup All Purpose Flour
1 Tsp Curry Powder (preferably Madras Style)
¾ Tsp Baking Powder
¼ Tsp Salt
1 Lg Egg, Beaten With 1 Cup Club Soda
Vegetable Oil (for Deep-frying)
1½ Cups Medium Shredded Unsweetened Coconut
16 Lg Shrimp, Peeled, Deveined, Tails Left Intact
*available At Some Supermarkets, At Asian Markets.
Mix All Sauce Ingredients In Small Bowl. Do Ahead Can Be Made 1 Day Ahead. Cover & Chill.
Whisk First 4 Shrimp Ingredients In Medium Bowl. Add Egg & Club Soda; Whisk Just Until Combined But Still Lumpy. Let Stand 15 Minutes.
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.
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 2½ Minutes. Transfer Shrimp To Paper Towels To Drain.
Serve Hot With Dipping Sauce.
Makes 16 Servings.