Coconut Shrimp with Thai Sauce

By Sparrow2222

Recipe from the Whistling Oyster

Ingredients

• 1 lb med to lge shrimp, peeled, deveined - tail on
• 1 1/2 cups flour
• 1 3/4 cups cold beer
• 1/2 cup flour, for dredging
• 1 pkg (200g) sweetened shredded coconut
• 4 cups vegetable oil
• 1 tsp fresh chopped basil
• 2 cloves garlic, minced
• 1 tsp jalapeno pepper, minced
• 1/4 cup brown sugar
• 1/2 tsp hot chili flakes
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 1 tbsp vinegar
• 1/2 cup wataer
• 1/3 cup thai fish sauce

Details

Servings 4

Preparation

Step 1

1. Combine the basil, garlic, jalapeno, sugar, chili flakes, soy sauce, lemon juice, vinegar, water and fish sauce. set aside.

2. In a large bowl, combine the flour and beer, mix to make a smooth batter. Place the flour for dredging in a small bowl and spread the coconut on a plate. take each shrimp dedged in flour, dip in batter and roll in coconut to coat evenly; set aside on a plate

3. Heat vegetable oil in a deep fryer or heavy pot until 325-350 degrees. Fry the shrimp in small batches for about 3-4 minutes, until nicely browned. Drain on paper towels and serve immediately with the dipping sauce.