Coconut Shrimp

In a small bowl combine the dipping sauce ingredients and set aside for the dip.

Heat oven to 200 F.

If they were frozen, defrost shrimp under cold running water.

Set three shallow bowls side by side. Place flour in the first. Whisk egg together with the coconut milk in the second. Mix panko bread crumbs, shredded coconut and salt and pepper to taste in the third.

Heat the oil in a wok over medium heat. As the oil is heating you can start to bread the shrimp. Dip in flour first and shake off excess flour. Dip in the egg mixture and then roll in the panko/coconut crumbs. Set on a plate while you bread the rest of the shrimp.

Test oil by dropping a small amount of the breading into it. When it starts bubbling, the oil is hot. Or if you have a thermometer you can use that—the oil is ready when it registers 350 F.

Put some of the shrimp into the hot oil. Fry the shrimp 2-3 minutes total, turning half way through. Fry in small batches, 4-5 at a time. Keep the finished shrimp warm by placing them on a paper towel-lined baking sheet in the oven while you finish the rest.

Serve with dipping sauce.