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.

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