Ingredients:

• Vegetable oil for frying
• 1 cup (250 mL) gluten-free tempura batter mix
• 1 can (400 mL) Thai Kitchen® Coconut Milk
• 2 tsp. (10 mL) sugar
• 1 tsp. (5 mL) curry powder
• 4 cups (1 L) flaked coconut, divided
• 1½ lbs. (750 g) large shrimp, peeled and deveined, tails on
• 1 cup (250 mL) Thai Kitchen® Sweet Red Chili Sauce

Directions:

1. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than a third full. Heat on medium heat to 375°F.
2. Stir batter mix, coconut milk, sugar and curry powder in medium bowl until mixed. (Batter will be slightly lumpy.) Place half of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
3. Carefully add shrimp, several pieces at a time, to hot oil.
4. Fry 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed.
5. Serve shrimp with chili sauce.