MAKE AHEAD STICKY SHRIMP
WITH ASIAN DIPPING SAUCE

"You can make these appetizers a day ahead, refrigerate and then reheat in 350-degree F oven."

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
Vegetable oil (for frying)
2 bags (7 ounces each) shredded sweetened coconut (5 cups)

TO PREPARE THE DIPPING SAUCE:
Combine first 5 ingredients, cover and chill.

TO PREPARE THE SHRIMP:
Cut each shrimp in half lengthwise. Combine juice with egg, gradually stir in flour until smooth.

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

Put coconut in shallow bowl. 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.

TO SERVE:
Serve with dipping sauce.

*Look for chile-garlic sauce in the Asian foods section of the grocery store.

Makes about 50 pieces
Adapted from source: Autumn from the Heart of the Home by Susan Branch