Vegetable oil for frying
1 cup (250 mL) tempura batter mix
1 can (400 mL) Thai Kitchen® Coconut Milk
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL)curry powder
4 cups (1 L)flaked coconut, divided
1 1/2 pounds (750 g) large shrimp, peeled and deveined, tails on
1 cup (250 mL) Thai Kitchen® Sweet Red Chili Sauce
POUR oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375°F.
STIR batter mix, coconut milk, sugar and curry powder in medium bowl until mixed. (Batter will be slightly lumpy.) Place 1/2 of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil.
FRY 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed. Serve shrimp with chili sauce.
Nutrition Information Per Serving: 126 Calories, Fat 6g, Protein 14g, Carbohydrates 4g, Cholesterol 37mg, Sodium 362mg, Fiber 0g