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1
In a small bowl combine the dipping sauce ingredients and set aside for the dip.
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2
Heat oven to 200 F.
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3
If they were frozen, defrost shrimp under cold running water.
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4
Set three shallow bowls side by side.
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5
Place flour in the first.
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6
Whisk egg together with the coconut milk in the second.
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7
Mix panko bread crumbs, shredded coconut and salt and pepper to taste in the third.
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8
Heat the oil in a wok over medium heat.
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9
As the oil is heating you can start to bread the shrimp.
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10
Dip in flour first and shake off excess flour.
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11
Dip in the egg mixture and then roll in the panko/coconut crumbs.
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12
Set on a plate while you bread the rest of the shrimp.
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13
Test oil by dropping a small amount of the breading into it.
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14
When it starts bubbling, the oil is hot.
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15
Or if you have a thermometer you can use thatthe oil is ready when it registers 350 F.
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16
Put some of the shrimp into the hot oil.
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17
Fry the shrimp 2-3 minutes total, turning half way through.
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18
Fry in small batches, 4-5 at a time.
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19
Keep the finished shrimp warm by placing them on a paper towel-lined baking sheet in the oven while you finish the rest.
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20
Serve with dipping sauce.
