Coconut Shrimp with Sweet Chili Mayo Recipe

Ingredients

* 1/4 cup mayonnaise
* 2 tablespoons sweet chili sauce
* 1 teaspoon chili-garlic hot sauce (optional)
* 1 pound tail-on shrimp, shelled but leave tail on
* 1/2 cup all purpose flour
* 1 egg
* 2 tablespoons coconut milk (or regular milk)
* Pepper and salt
* 1/2 cup Japanese panko bread crumbs
* 1/2 cup sweetened coconut flakes
* Oil, for frying

Method

One inch a little bowl, combine the mayonnaise, sweet chili sauce and the
chili-garlic hot sauce (optional). Put aside.

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2 Having a paring knife, slice down deep in the middle of the back of
the shrimp, but do not cut right through. Discard the black
vein/tract.

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3 Set three shallow bowls side by side. Place flour within the first bowl;
whisk the egg and coconut milk within the second; and combine the panko
and coconut flakes inside the third.

4 Heat 2 " of oil in a very sauté pan over moderate heat until
thermometer registers 350°F.

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5 Because oil is heating, bread the shrimp by dipping the shrimp on
either side inside the flour and shaking excess off. Next dip inside
egg/coconut milk mixture after which inside panko/coconut flakes, patting
to be sure the coating sticks well.

6 Fry the shrimp in small batches for 2-3 minutes until golden brown
on both sides. Serve with Sweet Chili Mayo for dipping.