Coconut Shrimp with Sweet Chili Dip

DIP
- Âľ cup Asian sweet chili sauce
- 3 tablespoons chopped fresh cilantro
- 2½ tablespoons fresh lime juice
- 1 cup all-purpose flour
- 1ÂĽ teaspoons Madras-style curry powder
- 1 teaspoon baking powder
- ÂĽ teaspoon salt
- 1 large egg, beaten
- 1 cup plus 2 tablespoons club soda
- Vegetable oil, for deep-frying
- 1ÂĽ cups unsweetened desiccated coconut
- 24 large shrimp, peeled and deveined, with tail segment left attached
Instructions:
Coconut shrimp have long been a popular cocktail snack, but this version has a few refinements that bring it into the twenty-first century.
- To make the dip, mix together the chili sauce, cilantro, and lime juice in a small bowl. Cover and let stand until ready to serve. (If preparing the dip ahead, cover and refrigerate.)
- To make the batter, whisk all of the batter ingredients together in a medium bowl until just combined; the batter should remain slightly lumpy. Set aside for 15 minutes.
- Meanwhile, pour enough oil into a large, heavy saucepan to come halfway up the sides of the pan. Heat over high heat until the oil temperature reads 375°F on a deep-frying thermometer.
- Spread the coconut on a plate. One at a time, hold a shrimp by the tail and dip into the batter, letting excess batter drip into the bowl. Roll the shrimp in the coconut to coat and place on a waxed paper–lined baking sheet.
- Line a baking sheet with paper towels and set near the stove. Just before serving, deep-fry the shrimp in batches until golden brown, about 2½ minutes each. Using a mesh skimmer, transfer the shrimp to the paper towels to drain briefly. Serve hot, with the chili dip.