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