COCONUT SHRIMP WITH CURRY DIPPING SAUCE
- All purpose flour
- 3 eggs, beaten
- 1 C whole milk
- 1 C coconut milk
- 1 tsp salt
- 2 C Panko breadcrumbs
- 2 C shredded coconut
- Two dozen large shrimp, clean, deveined and butterflied
- Canola oil for frying
- Mix eggs, whole milk and coconut milk together. Mix the Panko and coconut together, add salt.
Dip the shrimp in flour then in milk/egg mixture. Then coat with Panko/coconut mixture. Deep fry for 2 minutes in 350 degree oil or until golden brown. Serve with curry dipping sauce.
CURRY DIPPING SAUCE:
2 C sour cream, 1 C toasted coconut, 2 oz. honey, 2 oz. curry powder, 1 oz. lime juice.. Mix all ingredients together. Refrigerate until ready to use.