Ingredients Jump to Instructions ↓

  1. 1/4 cup mayonnaise

  2. 2 tablespoons sweet chili sauce

  3. 1 teaspoon chili-garlic hot sauce

  4. 1 pound tail-on shrimp, shelled but leave tail on

  5. 1/2 cup all purpose flour

  6. 1 egg

  7. 2 tablespoons coconut milk (or regular milk) Salt and pepper

  8. 1/2 cup Japanese panko bread crumbs

  9. 1/2 cup sweetened coconut flakes Oil, for frying

Instructions Jump to Ingredients ↑

  1. Method 1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

  2. 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. Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.

  4. Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.

  5. 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. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping. Serves 4.


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