COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE

FOR THE SAUCE:
3/4 cup Asian sweet chili sauce*
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
FOR THE SHRIMP:
3/4 cup all purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten to blend
1 cup club soda
Vegetable oil for deep frying
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact

TO PREPARE THE SAUCE:
Mix all ingredients for the sauce in a small bowl; cover and chill. (Can be made up to 1 day ahead.)

TO PREPARE THE SHRIMP:
Whisk together flour, curry powder, baking powder and salt in a medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.

Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375 degrees F.

Line baking sheet with paper towels. Spread coconut on a plate.

Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut.

Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain.

Serve hot with dipping sauce.

*Asian sweet chili sauce is available at some supermarkets, and in Oriental markets.

Makes 16 shrimp
Adapted from source: Bon Appetit Special Anniversary Issue, October 2006