Coconut Shrimp with Thai Chili Sauce

Ingredients:

For the Coconut Shrimp:

• 1 lb large shrimp, peeled and deveined, tails intact

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon cayenne pepper

• 2 large eggs, beaten

• 1 cup milk

• 1 cup panko breadcrumbs

• 1 cup shredded coconut

• Vegetable oil, for frying

For the Thai Chili Sauce:

• 1/2 cup brown sugar

• 1/2 cup rice wine vinegar

• 1/2 cup water

• 3 garlic cloves, minced

• 3 to 4 Thai chilis finely chopped

• 1 tablespoon fish sauce

• 1 tablespoon water (save for slurry)

• 1 tablespoon cornstarch (save for slurry)

Instructions:

Make the Thai Chili Sauce:

1. In a small pot, combine all ingredients and heat to a simmer just long enough to melt the sugar. Thicken with a cornstarch slurry. Remove from heat.

Prepare the Shrimp:

1. Pat the shrimp dry with paper towels.

2. In a shallow bowl, combine the flour, salt, and pepper.

3. Place the beaten eggs in a second shallow bowl. Whisk in milk.

4. Mix the panko breadcrumbs, shredded coconut, and cayenne pepper in a third shallow bowl.

Bread the Shrimp:

1. Dredge each shrimp in the flour mixture, then dip in the egg mixture, and finally coat with the panko-coconut mixture, pressing to adhere.

Fry the Shrimp:

1. Heat oil in a deep fryer or a large skillet to 350°F (175°C).

2. Fry the shrimp in batches, without overcrowding the pan, until golden brown and crispy, about 2-3 minutes.

3. Drain on paper towels.

Serve:

1. Arrange the coconut shrimp on a serving platter or mini plates and serve with the Thai chili sauce on the side for dipping.