Ciao Chow Linda

Coconut Shrimp

1 lb. large shrimp

1 1/2 cups shredded coconut (I used sweetened coconut)

1 1/2 cups panko bread crumbs

1 egg, beaten

1 cup flour

oil for frying (peanut, safflower or any non-flavored oil)

sweet chili sauce for dipping (optional - I purchased this)

Remove the shrimp shells but leave on the tail. Devein the shrimp and butterfly them, by making a slit through the backside, but not all the way through. Remove the dark vein (intestinal tract) and discard. Flatten the shrimp, give it a rinse and pat dry on a paper towel.

When all the shrimp are clean, mix the coconut and bread crumbs together. Have three separate bowls ready - one with the flour, one with the beaten egg and one with the panko/coconut mixture. Dredge the shrimp light in the flour, then dip into the beaten egg and then the panko/coconut mixture, making sure the shrimp is well coated.

Heat some oil and test with the end of a wooden spoon (or drop in a piece of bread) to make sure it is sizzling but not too hot. If it's too hot, it will burn the coating and not cook the shrimp all the way through. If it's not hot enough, the shrimp won't brown properly and will be greasy.

Drop the shrimp carefully into the oil and fry until golden on one side (it should take only a couple of minutes) then flip over to cook the other side.

Serve with lemon or a sweet/spicy chili sauce.