Coconut Shrimp

Coconut shrimp is delicious.  It's a bit showy, but it is very easy to make.  This is a recipe where you want to use large shrimp.  Peel them, but leave the last section and the tail on, then devein them.  You can use sweetened or unsweetened coconut.  Sweet chili dipping sauce is available at any Oriental food store or you can make your own sweet and sour sauce.

Heat vegetable oil in a large skillet or Dutch oven over medium high heat until the oil reaches 325°.

In a large bowl, combine the bread crumbs, shredded coconut, sugar, salt, and pepper and set aside.

Working one shrimp at a time, dredge each shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing the coconut to coat.

Working in batches, add shrimp to the oil and fry for approximately 2 minutes or until evenly lightly brown.  Turn the shrimp over and cook for approximately 1 more minute or until the shrimp are golden brown and delicious (GBD). When the shrimp are GBD, transfer them to a paper towel-lined plate.

Serve immediately with store bought sweet chili sauce (available from any Oriental food store), or homemade sweet & sour dipping sauce.

Sweet & Sour Dipping Sauce

In a small bowl dissolve the cornstarch in the water and set it aside.

In another small mixing bowl add the vinegar, salt, and sugar and stir until the salt and sugar have dissolved.  Then add the cornstarch and water mixture and stir well.

Put a small sauce pan on medium heat, add the oil and ketchup, and cook to two minutes, stirring often.

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