Chinese Food Shrimp Sauces

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INGREDIENTS

SWEET CHILI SAUCE

• 1/4 cup rice vinegar
• 1/4 cup water
• 3 tablespoons brown sugar
• 2 tablespoons sambal oelek (fresh chili paste)
• 1 tablespoon water
• 1/2 tablespoon cornstarch

Coconut Shrimp

• 1 lb large shrimp peeled and deveined with tails attached
• 1/2 cup all purpose flour
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 2 large eggs
• 1 cup sweetened flaked coconut
• 3/4 cup panko bread crumbs
• vegetable oil for frying

INSTRUCTIONS

1. In a small saucepan over low heat whisk together rice vinegar, 1/4 cup water, brown sugar and sambal oelek. Bring the mixture to a low boil and turn to simmer.  Mix 1 tablespoon water and cornstarch.  Whisk it into the chili sauce mixture and cook until slightly thickened; approximately 2-3 minutes.
2. Arrange 3 shallow bowls in a row. In the first bowl whisk together the flour, pepper, salt, onion powder, garlic powder and cayenne.  In the second bowl lightly beat the eggs.  In the third bowl mix together the sweetened coconut flakes and panko bread crumbs.
3. Heat 1 inch of vegetable oil in a heavy skillet or dutch oven to 375 degrees. Dredge the shrimp in the flour mixture, then in the eggs and finally in the coconut/panko mixture.  Drop into the oil and cook until golden brown flipping halfway through the cooking process; approximately 3 minutes.    Remove to paper towels to drain.  Serve warm with the Sweet Chili Sauce.

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