Coconut Shrimp with Sweet Chili Lime Sauce

This is a great appetizer recipe from Bon Appetit.
==Ingredients==
Sauce
#3/4 cup Asian sweet chili sauce
#3 tablespoons chopped fresh cilantro
#2 1/2 tablespoons fresh lime juice
Shrimp
*3/4 cup all purpose flour
*1 teaspoon curry powder (preferably Madras style)
*3/4 teaspoon baking powder
*1/4 teaspoon salt
*1 large egg, beaten to blend 1 cup club soda
*Vegetable oil (for deep-frying)
*1 1/2 cups medium shredded unsweetened coconut
*16 large shrimp, peeled, deveined, tails left intact
==Preparation==
Sauce
Mix all ingredients in small bowl. 
(Can be made 1 day ahead. Cover and chill.)
Shrimp
*Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
*Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
*Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
Source: Bon Appetit
Category:Shrimp Recipes
Category:Fried Recipes
Category:Appetizer Recipes