Coconut Shrimp with Sweet Chili Mayo

Step 1

In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

Step 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.

Step 3

Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.

Step 4

Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.

Step 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.

Step 6

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.