Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce
- Canola, vegetable or peanut oil for frying, as needed
- 2 cups cornstarch
- 1 cup light or regular beer, chilled
- 1 cup soda water, chilled
- 1 egg
- Salt
- 1 1/2 cups unsweetened, shredded coconut
- 20 medium sized shrimp, deveined and shelled with tails left on
- Bamboo skewers soaked in water for 1 hour
- 1 cup canned pumpkin puree
- 1 tablespoon curry powder
- 2 tablespoons brown sugar
- 1 cup coconut milk, light or regular
- 1 lime, juiced
- Pour enough oil into a medium sized saucepan so that it is half full.
- 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.
- Stir in the beer, soda water, egg and a pinch of salt until combined.
- In a separate bowl, add coconut.
- Place shrimp, tail end first, on bamboo skewers.
- Dip each skewer into the cornstarch batter and then into the coconut.
- Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes.
- Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
- For the dipping sauce:
- In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar.
- Cook for 5 minutes, stirring frequently.
- Slowly add the coconut milk and continue to cook.
- Lower the heat and let the ingredients simmer for about 5 minutes.
- Remove the pot from the heat and cool.
- Add the lime juice and salt, to taste.
- Serve in a bowl alongside the coconut shrimp.
peanut oil, cornstarch, light, soda water, egg, salt, coconut, shrimp, skewers, pumpkin puree, curry powder, brown sugar, coconut milk, lime
Taken from www.foodnetwork.com/recipes/coconut-flake-shrimp-with-pumpkin-curry-dipping-sauce-recipe.html (may not work)