Coconut Shrimp With Sweet Chili Mayo Food

COCONUT SHRIMP WITH SPICY MAYO

Steps:

• Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
• Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
• Combine the mayonnaise, sriracha and lemon juice in a small bowl.

CHILI MAYO

Steps:

• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
• Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE

Steps:

• SAUCE:.
• Can be made 1 day ahead, covered and chilled.
• Mix all ingredients in small bowl.
• FOR SHRIMP:.
• Whisk first 4 ingredients in medium bowl.
• Add egg and club soda; whisk just until combined but still lumpy.
• Let stand 15 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan.
• Attach deep-fry thermometer to pan and heat oil over medium heat to 375 degrees.
• Line baking sheet with paper towels.
• Spread coconut on plate.
• Working with 1 shrimp at a time, dip into batter, allowing excess to driip back into bowl, then roll in coconut.
• Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Ensure oil comes back to 375 before adding each batch.
• transfer shrimp to paper towels to drain.
• Serve hot with dipping sauce.

COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE

Steps:

• Wash and dry the shrimp on paper towels.
• Put cornstarch, egg whites and coconut into three separate bowls.
• Dip shrimp into the cornstarch.
• Shake off the excess.
• Dip into the egg white.
• Dip into the coconut, pressing into the shrimp.
• Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
• Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
• Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.

COCONUT SHRIMP WITH SWEET CHILI MAYO

Steps:

• In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. Set aside.
• 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.
• 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.
• Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350°F.
• 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.
• Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.