STICKY SHRIMP WITH ASIAN DIPPING SAUCE

FOR THE DIPPING SAUCE:
1 cup rice wine vinegar
3 tablespoons light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon chile-garlic sauce
2 teaspoons minced fresh ginger
FOR THE SHRIMP:
1 pound raw shrimp (21-30 per pound), peeled, deveined, tails off
3/4 cup pineapple juice
1 egg
1 1/4 cup flour
2 bags (7 ounce each) (5 cups) shredded sweetened coconut
Vegetable oil (for frying)

Combine first 5 ingredients, cover and chill.

Cut each shrimp in half lengthwise.

Combine juice with egg, gradually stir in flour until smooth.

Put coconut in shallow bowl.

Heat 1 1/2 inches vegetable oil in a large skillet.

Dip shrimp in batter, then coat with coconut. Fry a few at a time about 3 minutes until golden on both sides. Drain on paper towels.

Serve with dipping sauce.

Makes about 50 pieces
Source: Autumn by Susan Branch