Sweet chili dipping sauce, commonly served with Asian spring rolls or egg rolls, is an exceptional condiment for all things crispy and fried.
Yield: |
4 servings as an appetizer |
Active Time: |
25 minutes |
Start to Finish: |
25 minutes |
For this recipe you’ll need:
For the batter:
- Oil for frying
- 3/4 cup all-purpose flour
- 1 egg
- 1 1/2 teaspoons baking powder
- 3/4 cup beer such as a pale ale or lager, or more if necessary to thin
- 1 pound large shrimp, peeled and deveined with the tail on
- Salt and pepper to taste
For the dredging:
- 1 cup all-purpose flour
- 2 cups shredded, sweetened coconut
Directions:
-
Heat the oil in a large, heavy pot until it reaches 365º on a deep fry thermometer.
-
To make the batter, whisk together the flour, egg, baking powder and beer in a large bowl.
-
Season the shrimp with salt and pepper to taste.
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To set up the dredging station, measure the flour and shredded coconut in separate shallow dishes.
-
First, dredge the shrimp in the flour, shaking off any excess. Dip into the batter and then coat in the shredded coconut.
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Fry the shrimp, in batches, until golden brown and drain on a rack set over a sheet tray.
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Serve with the Sweet Chili Dipping Sauce.
