Coconut Shrimp And Thai Chili Sauce

Tempura and coconut battered prawns are deep fried and served with a spicy hot Thai chili sauce. The sweetness of the prawns and coconut go beautifully with the heat and spice of the dipping sauce.

Ingredients -

24 (21-25 count) Prawns, peeled and deveined, tails left on
2 ounces All-Purpose Flour
1 cup Tempura Batter, made with beer
2 cups Coconut Flakes

Thai Chili Sauce:
1 cup Chili Sauce
1/2 cup White Wine Vinegar
1 tablespoon Garlic, minced
1 tablespoon Chili Flakes
1 tablespoon Tomato Paste
4 ounces Sugar

Preparation:

1. Make tempura batter according to package directions. Use beer instead of water.

2. Add flour to a small bowl. Toss the prawns in the flour, shake off any excess.

3. Add coconut flakes to small bowl.

4. Toss prawns in tempura batter and then dredge prawns in coconut flakes.

5. Press prawns flat on a plate and refrigerate 2 hours.

6. In deep fryer, heat canola oil to 375 F. Deep fry prawns until golden brown.

Variations and Recipe Ideas:

Cooking Tip

Butterfly the Prawns

Make a deep cut lengthways along the curved back of the prawn. Press spread the two sides of flesh open and press onto a solid surface to

Cooking Tip

Chili Sauce

For a change of pace, or for guests who dont like hot or spicy, replace the cup of hot Thai chili sauce in the recipe with sweet Thai chili sauce.

Cooking Tip

Tempura Batter

Sift ½ cup flour, ½ cup cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon sugar, ½ teaspoon salt in a small mixing bowl.

In a medium mixing bowl, combine 1 slightly beaten egg, with 2/3 cup ice water. Stir in dry ingredients. Stir briefly. Mixture will be lumpy.