Coconut Shrimp with Sweet Red Chili Sauce
Now you can make this tasty restaurant specialty at home. Serve as a main dish or appetizer with Sweet Red Chili Sauce for dipping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.
Cooking tools:
- Deep fryer
- Mixing bowl
- Whisk
- Measuring cup
- Dish
- Tongs
- Slotted spoon
- Cooling rack
- Paper towel
- Serving bowl
Ingredients
- Vegetable oil for frying
- 1 cup (250 ml) japanese style batter mix tempura (club house)
- 1 can (400 ml) Coconut Milk (thai kitch)
- 2 tsps (10 ml) sugar
- 1 tsp (5 ml) curry powder (club house)
- 4 cups (1 liter) flaked coconut, divided
- 1 1/2 pounds (750 g) large shrimp, peeled and deveined, tails on
- 1 cup (250 ml) Sweet Red Chili Sauce (thai kitch)
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