Coconut Breaded Shrimp with Sweet Chili Thai Sauce

Julie Lynch

ingredients

Coconut Breaded Shrimp

12 pieces shrimp, 2 1/30, peeled, deveined, butterflied
3 cup Wild Wahine Wheat Beer or other micro-brew
3 cup all-purpose flour
2 teaspoon baking powder
1 egg
2 teaspoon garlic salt
1 teaspoon salt
1 teaspoon white pepper
2 cup shredded coconut
2 cup panko

Sweet Chili Thai Sauce

1 cup water
1 cup sugar
1 cup rice vinegar
2 teaspoon ginger, minced
1 teaspoon garlic, minced
2 teaspoon hot chili pepper, minced
2 teaspoon ketchup
2 teaspoon cornstarch

directions

Coconut Breaded Shrimp

Lightly marinate shrimp in iced water with salt and white pepper for 15 minutes. Mix shredded coconut and panko, set aside. Blend remaining ingredients to make a fresh beer batter. Dip shrimp in beer batter, then roll in coconut/panko mix. Deep fry until golden brown.

Sweet Chili Thai Sauce

Boil water and vinegar. Add all ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch, then refrigerate until needed.

Source: Chef Jun Delos Santos, Whalers Brewpub