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Coconut Shrimp with Sweet Chili-Lime Sauce

Source of Recipe


Bon Appétit, October 2006






List of Ingredients



• -- Sauce --
  
• 3/4 cup Asian sweet chili sauce
  
• 3 Tbsp chopped fresh cilantro
  
• 2-1/2 Tbsp fresh lime juice
  
• .
  
• -- Shrimp --
  
• 3/4 cup all-purpose flour
  
• 1 tsp curry powder (preferably Madras-style)
  
• 3/4 tsp baking powder
  
• 1/4 tsp salt
  
• 1 large egg, beaten to blend
  
• 1 cup club soda
  
• Vegetable oil, for frying
  
• 1-1/2 cups medium shredded unsweetened coconut
  
• 16 large shrimp, peeled, deveined, tails left intact
  






Instructions



1. For sauce:
   Mix all ingredients in small bowl. (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. 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.
   
   
3. Line baking sheet with paper towels. Spread coconut on plate. Working with one 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.
   
   Makes 16