Coconut Shrimp with Sweet Chili Sauce

For the sweet chili sauce, in a small saucepan over low heat, whisk rice vinegar, 4 tablespoons (1/4 cup) water, brown sugar and sambal oelek. Bring mixture to a low boil and turn to simmer. Mix remaining 1 tablespoon water and cornstarch. Whisk it into the chili sauce mixture and cook until slightly thickened, approximately 2–3 minutes.

For the coconut shrimp, arrange 3 shallow bowls in a row. In the first bowl, whisk flour, pepper, salt, onion powder, garlic powder and cayenne. In the second bowl, lightly beat eggs. In the third bowl, mix sweetened coconut flakes and panko bread crumbs.

Heat 1 inch of vegetable oil in a heavy skillet or Dutch oven to 375ºF. Dredge shrimp in flour mixture, then in eggs and finally in coconut-panko mixture. Drop into the oil and cook until golden brown, flipping halfway through cooking process, approximately 3 minutes. Remove to paper towels to drain.

Serve warm with sweet chili sauce.