Coconut Shrimp With Sweet Chili Mayo

You may want an entire batch for yourself.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup mayonnaise
• 2  tablespoons  sweet chili sauce (like Mae Ploy or Thai Sweet Chili Sauce)
• 1  teaspoon  chili-garlic  hot sauce (Sriracha) (optional)
• 1  lb  tail-on shrimp, shelled deveined and tail on (See Step 2)
• 1⁄2 cup all-purpose flour
• 1  egg
• 2  tablespoons coconut milk (or regular milk)
•  salt and pepper
• 1⁄2 cup  japanese panko breadcrumbs
• 1⁄2 cup sweetened flaked coconut
•  oil, for frying

Directions

1. In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. 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 then combine the panko and coconut flakes in the third.
4. Heat 2 inches of oil in a saute 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.