Coconut Shrimp with Spicy Peanut Sauce

• 24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail)
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup beer (not dark)
• 1 1/2 cups sweetened shredded coconut
• 1 cup Japanese panko bread crumbs
• Canola or peanut oil, for frying
• 2 cups Spicy Peanut Sauce (recipe follows)
• 1 garlic clove, coarsely chopped
• 1 tablespoon chopped fresh ginger
• 1/4 cup Chicken Stock (page 28)
• 1/2 cup unsweetened coconut milk
• Zest of 1 lime
• Juice of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon Asian fish sauce
• 1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste
• 3/4 cup creamy peanut butter
• 1/2 cup chopped fresh cilantro (leaves and tender stems)
• (makes about 2 cups)

1. Pat the shrimp dry with a paper towel.
2. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth.
3. In another bowl, combine the shredded coconut with the bread crumbs.
4. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage).
5. Keeping one hand dry will make this whole process neater.
6. In a large pot or Dutch oven, heat 1 inch of oil to 365F.
7. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown.
8. Transfer the shrimp to a paper towellined plate and sprinkle lightly with additional salt.
9. Serve the shrimp warm, with Spicy Peanut Sauce.
10. Place the garlic and ginger in a food processor and pulse until finely chopped.
11. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and puree.
12. Add the peanut butter, and pulse to combine.
13. Fold in the cilantro, and refrigerate until ready to serve.
14. Bring the sauce to room temperature, and serve it with the coconut shrimp.

shrimp, allpurpose, cornstarch, kosher salt, freshly ground black pepper, cayenne pepper, beer, coconut, bread crumbs, peanut oil, peanut sauce, garlic, fresh ginger, chicken, unsweetened coconut milk, lime, lime, soy sauce, fish sauce, chile sauce, peanut butter, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/coconut-shrimp-with-spicy-peanut-sauce-375281 (may not work)