Circle B Kitchen
Serves 4 people with manners and self discipline or 2 people without either
1 lb peeled and deveined shrimp, tail left on
Kosher salt
¾ cup flour + 2 teaspoons of kosher salt
1/2 cup shredded unsweetened coconut
1/2 cup panko-style bread crumbs
2 eggs
2 tablespoons flour
1/4 cup coconut milk
1 - 2 quarts canola, vegetable, or peanut oil
Season shrimp with salt and set aside.
Prepare your dredging station (you will need 3 bowls):
Mix coconut and panko breadcrumbs in one bowl and set aside.
Mix the eggs, coconut milk and 2 tablespoons flour in another bowl and whisk until homogenous.
Mix the flour and 2 teaspoons of kosher salt in the 3rd bowl.
Holding each by the tail, dredge the shrimp in the flour to coat evenly and then dip into the egg mixture, allowing the excess batter to drip off. Then dredge it in the coconut mixture until completely coated and place on a wire rack.
Once the shrimp are all coated, heat the oil in a large wok or Dutch oven to 365°F as measured on an instant read or candy thermometer.
Carefully lower the shrimp into the oil one at a time and fry until golden brown and crisp on all sides, about 2-3 minutes total. To keep the heat at a more even temperature don’t fry more than 3 or 4 at a time.
Transfer the shrimp to a sheet pan lined with paper towels and then place on a wire rack until they are all cooked. Serve immediately with dipping sauce on the side.
Sweet & Spicy Dipping Sauce:
1/2 cup rice vinegar
1 ½ tablespoons soy sauce
3/4 cup brown sugar
2 tablespoons ketchup
½ teaspoon red chile flakes (more or less to taste)
1/2 cup plus 1 tablespoon water, divided
1 tablespoon corn starch
Combine vinegar, brown sugar, soy sauce, ketchup, chili flakes, and ½ cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into the sauce, bring to a boil and then set aside to cool.