Coconut Shrimp and Thai Sauce

By Sparrow2222

Original recipe from the now closed Whistling Oyster Restaurant in Toronto.

Ingredients

• 1 lb of peeled and deveined shrimp (large)
• 11/2 cups of flour
• 1 can of beer
• 1/2 cup of flour for dredging
• 1 package (200g) of sweetened shredded coconut
• 4 cups of 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 water
• 1/3 cup Thai fish sauce

Details

Servings 4
Preparation time 30mins

Preparation

Step 1

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

2. In a large bowl, combine the flour and beer and mix to make a smooth batter.

3. Take each shrimp, dredge in the flour, then batter, then coconut - set aside on a plate.

4. Heat oil in a deep fryer or heavy deep pot until 325 or 350 degrees.

5. Fry in small batches 2-4 minutes until nicely browned. Drain on paper towels and serve with the dipping sauce