Ingredients
-
1/4
-
2
-
1
-
1
-
1/2
-
1
-
2
-
-
1/2
-
1/2
-
-
-
-
-
Directions
Coconut Shrimp With Sweet Chili Mayo, You may want an entire batch for yourself , You may want an entire batch for yourself
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Steps
|
1
Done
|
In a Small Bowl, Combine the Mayonnaise, Sweet Chili Sauce and the Chili-Garlic Hot Sauce. Set Aside. |
|
2
Done
|
With a Paring Knife, Slice Down Deep at the Middle of the Back of the Shrimp, but Do not Cut All the Way Through. Discard the Black Vein/Tract. |
|
3
Done
|
Set Three Shallow Bowls Side by Side. Place Flour in the First Bowl; Whisk the Egg and Coconut Milk in the Second Then Combine the Panko and Coconut Flakes in the Third. |
|
4
Done
|
Heat 2 Inches of Oil in a Saute Pan Over Moderate Heat Until Thermometer Registers 350f. |
|
5
Done
|
as the Oil Is Heating, Bread the Shrimp by Dipping the Shrimp on Both Sides in the Flour and Shaking Excess Off. Next Dip in the Egg/Coconut Milk Mixture and Then in the Panko/Coconut Flakes, Patting to Ensure the Coating Sticks Well. |
|
6
Done
|
Fry the Shrimp in Small Batches For 2-3 Minutes Until Golden Brown on Both Sides. Serve With Sweet Chili Mayo For Dipping. |
