Crispy Coconut Shrimp with Sweet Chili Mayo
BY CHEF JON ASHTON INGREDIENTS For the Marinade: 1/2 cup (120 ml) Asian Duck Sauce 1 cup (240 ml) water 1 tablespoon (15 ml) salt 1½ pounds (680 grams) extra-large shrimp 1⅓ cups (160 grams)...
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Ingredients
- 1/2 cup (120 ml) Asian Duck Sauce
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) salt
- 1½ pounds (680 grams) extra-large shrimp
- 1⅓ cups (160 grams) all-purpose flour, divided
- 2 cups (214 grams) sweetened shredded coconut
- 1 cup (80 grams) panko bread crumbs
- Salt
- pepper
- 1½ teaspoons (7 ml) baking powder
- ¼ teaspoon (1 ml) five spice powder
- ¾ cup (180 ml) light lager beer
- 1 large egg
- 3 quarts (2.8 liters) peanut or vegetable oil for frying
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) Thai Sweet Red Chili Sauce
- 1 garlic clove, finely grated (microplane)
- 1 teaspoon (5 ml) lemon zest
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