1. Heat about 1 1/2 inches of Coconut Oil to 350 degrees in a heavy
bottomed sauce
pan, or deep fryer.
2. In a small bowl sift together the flour and curry powder, set
aside.
3. In another bowl add the coconut milk (try to make this a tall bowl,
so the
shrimp can easily be dunked). Set aside.
4. In another bowl combine the sweetened coconut flakes and the panko
bread
crumbs, stir to combine.
5. To assemble shrimp, coat the raw shrimp with the curried flour,
then dunk
quickly into the coconut milk (letting any excess milk drip off), then
place in
the coconut & panko mixture to coat.
6. Set aside, and repeat with remaining shrimp.
7. Place the shrimp 2-3 at a time in the heated coconut oil until they
turn a
golden brown.
8. Remove from the oil and place on a paper towel lined plate. Repeat
with
remaining shrimp.
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