Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce

1. 1

   Pour enough oil into a medium sized saucepan so that it is half full.

2. 2

   Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch.

3. 3

   Stir in the beer, soda water, egg and a pinch of salt until combined.

4. 4

   In a separate bowl, add coconut.

5. 5

   Place shrimp, tail end first, on bamboo skewers.

6. 6

   Dip each skewer into the cornstarch batter and then into the coconut.

7. 7

   Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes.

8. 8

   Place shrimp skewers onto a paper towel lined plate to absorb excess oil.

9. 9

   For the dipping sauce:

10. 10

    In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar.

11. 11

    Cook for 5 minutes, stirring frequently.

12. 12

    Slowly add the coconut milk and continue to cook.

13. 13

    Lower the heat and let the ingredients simmer for about 5 minutes.

14. 14

    Remove the pot from the heat and cool.

15. 15

    Add the lime juice and salt, to taste.

16. 16

    Serve in a bowl alongside the coconut shrimp.

* Per serving · 4 servings · Values may vary.