Coconut Shrimp with Sweet Chili-Lime Sauce

Name: Coconut Shrimp with Sweet Chili-Lime Sauce
Yield: Makes 16 Servings
Ingredients: 3/4 cup Asian sweet chili sauce*; 3 tablespoons chopped fresh cilantro; 2 1/2 tablespoons fresh lime juice; 3/4 cup all purpose flour; 1 teaspoon curry powder (preferably Madras style); 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg, beaten to blend 1 cup club soda; Vegetable oil (for deep-frying); 1 1/2 cups medium shredded unsweetened coconut; 16 large shrimp, peeled, deveined, tails left intact

By Rick RodgersPhotography by Gary Moss

September 30, 2006

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Recipe notes