Coconut Shrimp with Sweet Chili Lime Sauce

For the Sauce:

3/4 cup Asian sweet chili sauce
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice

Shrimp:

3/4 cup all purpose flour
1 teaspoon curry powder (Madras style)
3/4 teaspoon baking powder1/4 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

Prep:

For the sauce: Mix all ingredients in small bowl.  Do ahead. Can be made one day ahead.  Cover and chill.


For the shrimp:
Whisk first 4 ingredients in medium bowl.  Add egg and club soda; whisk just until combined but still lump.  Let stand 15 minutes.


Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides to pan.  Attach the deep-fry thermometer to pan; heat oil over medium heat to 375 degrees.


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 the 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 servings.
Enjoy!

Bon Appetit, October 2006