Coconut Shrimp with Sweet chili-mustard sauce
September 27th, 2008 by Jihye Chang
This is an appetizer I made when I invited the conductor of FM Symphony, Bernie Rubenstein. He loved them and wanted the recipe – hence comes my first posting on the “Jihye’s Kitchen” section. 
This recipe was based on the coconut shrimp with honey mustard dipping sauce on a Korean blogger’s site.
http://blog.naver.com/hyleeyan.do?Redirect=Log&logNo=53725960
I changed the sauce to my taste, using Thai Sweet Chile sauce. (Mae Ploy brand) Also I used regular salt and pepper, not the herb salt/ also I added some rice winte to the marinade.
I usually avoid making fried dishes as it’s a waste of so much oil and it’s bad for the environment, but this one is worth the trouble. I will post another fried shrimp appetizer so that you can maximize the use of your oil!
Oil: Canola oil or corn oil works the best.
Ingredients: Shrimp (Uncooked! Large size works better than jumbo, but it’s up to you.)/ Dash of salt and pepper + 1-2 TB rice wine (depends on the quantity of your shrimp) to marinate the shrimp/ Enough Flour, 1-2 eggs, and Sweetened shredded coconut for batter
Sauce Ingredients: 1 TB Thai Sweet Chili Sauce (Mae Ploy Brand)/ 0.5TB whole grain mustard (any kind)/ 0.5TB freshly squeezed lemon juice/ 0.5 TB-1TB mayonnaise (Start with this, and adjust according to your taste. You can omit the mayo and mustard as well.)
How to make:
1) Prepare the shrimps (thaw, devein, wash, drain)/ sprinkle salt and pepper and some rice wine – not too much, otherwise shrimps will be too watery
2) Prepare 2 plates – one with flour, one with coconut/ put 1-2 egg(s) in a bowl and whisk with fork. Heat up the oil in a fry pan or a medium sauce pan with heavy bottom. (up to 170C – usually I just drop a little bit of the batter – if the batter drops to the bottom and floats right back, the oil is ready.)
3) Make the sauce
4) Put the shrimps in flour to coat –> then dip in the egg –> then roll over the coconut to coat well. The more you the better!
5) Fry the shrimp until golden brown/ crisp. Don’t crowd the pot too much – fry the shrimps in a few batches! Otherwise the oil temperature drops too quickly and shrimps will not be crisp.
6) Drain on paper towel or wire rack, and serve with the sauce.
Tags: Coconut shrimp, Fried Shrimp, Shrimp, sweet chili sauce