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Ingredients
3 cups Vegetable Oil
⅓ cups Sweet Red Chili Sauce Found In The Thai Food Selection
1 cup Pineapple Preserves Or Orange Marmalade
1 Tablespoon Chopped Cilantro
1-⅓ cup Flour
1-½ teaspoon Baking Powder
1 cup Beer I Used Sam Adams Summer Ale
¼ cups Coconut Milk
2 Tablespoons Sugar
1 teaspoon Garlic Powder
1 teaspoon Paprika
½ teaspoons Each, Salt And Pepper
2 cups Sweetend Shredded Coconut
20 Jumbo Shrimp Or Prawns Peeled And Deveined
Preparation
Pour oil in a medium-sized saucepan and heat on medium high until it reaches 360ºF. An oil thermometer works wonderfully here! Mix together chili sauce and preserves and microwave for 30 seconds. Add the cilantro, mix and set aside.
Mix together flour, baking powder, beer, coconut milk, sugar, and spices. Pour your shredded coconut in a separate shallow bowl.
Once oil reaches temperature, dredge 1 shrimp into the batter, and then into the shredded coconut, pressing the coconut into the batter.
Carefully, drop into the oil and fry for 3 to 4 minutes. With a metal slotted spoon, carefully remove the shrimp and place them on a plate lined with a paper towel. I did 3 shrimp at a time to not overcrowd the pan and they all came out perfect.
Serve with the sweet chili and citrus sauce and enjoy!
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