coconut shrimp

Coconut Shrimp

Ingredients

18 shrimp deveined, peeled, tails left on.
1/2 cup coconut flakes
2 teaspoons grated lime peel
1 cup Panka break crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
peanut oil
1/2 cup cornstarch
white pepper
curry powder
coconut milk

Directions

Marinate shrimp in a mixture of coconut milk and 1 tablespoon curry powder. Marinate for 2 hours.
Before rolling in coconut flakes
Mix 1 cup Panka breadcrumbs, 1/2 cup coconut flakes, 2 teaspoons grated lime peel, 1 teaspoon salt and 1/4 teaspoon pepper.
In another bowl whisk 2 eggs.
In a third bowl, mix 1/2 cup cornstarch, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon cayenne pepper.
Dip the shrimp in cornstarch mixture, next in the egg mixture and then roll in breadcrumb mixture.
Heat peanut oil to 350 degrees F. and gently drop 4 shrimp at a time into oil. Keep the oil at 1/4 - 1/2 inch deep and at 350 degrees F.
Serve immediately.

Dipping Sauce

Ingredients

1 teaspoon tamarind
1 1/2 tablespoons lime juice (freshly squeezed)
2/3 cup mayonnaise
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon freshly grated ginger
fresh cilantro

Directions

Whisk tamarind into lime juice first until dissolved. Stir in remaining sauce ingredients.
Make ahead and chill in refrigerator.
When serving, top the sauce with chopped fresh cilantro.