COCONUT FRIED SHRIMP

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
3 tablespoons sugar, divided use
1 egg
1/2 cup canned unsweetened coconut milk
1/4 cup all-purpose flour
1 1/2 teaspoons curry powder
1 1/3 cups unsweetened coconut
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails on
2 1/2 cups vegetable oil for frying

In a small bowl, combine the lime juice, soy sauce and 2 tablespoons sugar. Set sauce aside.

In a medium bowl, combine egg, coconut milk, flour, curry powder and remaining sugar; mix well. Spread coconut on a sheet of waxed paper. In a small bowl, combine salt and cayenne.

Dip shrimp into coconut milk batter; let excess drip off. Dredge shrimp in coconut; place on a wire rack.

In a deep heavy skillet, heat oil over medium-high heat to 350 degrees F on a deep-fry thermometer.

Add the shrimp in batches; cook, turning once, until browned, about 2 minutes. Drain on paper towels.

Sprinkle with cayenne mixture. Serve with the sauce.

Servings: 4