Chili-Coconut Shrimps

Preparation

• 1
  First heat oil in a deep frying pan.
• 2
  Then beat the egg in a bowl and keep at the side.
• 3
  Keep a bowl of the flour ready as well.
• 4
  Add the shrimps to the flour.
• 5
  Toss around - allowing it to get completely coated.
• 6
  Scoop the shrimps out of the flour and place on a plate - dust off the excess flour.
• 7
  Now add the flour-coated shrimps, a tsp of the Thai or Chinese chili sauce, chili powder along with a pinch of salt and pepper in the beaten egg.
• 8
  Mix and stir well.
• 9
  After that add the dessicated coconut to the beaten egg mix.
• 10
  Mix and stir well again.
• 11
  Scoop the shrimps out from the batter.
• 12
  Place in the heated oil (low-medium heat).
• 13
  Allow the shrimps to fry till they all turn golden and slightly brown.
• 14
  Remove the shrimps and place them on paper towels - allowing the excess oil to drain.
• 15
  At the side, add the chopped red onions in the bowl of Thai or Chinese chilli sauce.
• 16
  Serve the shrimps hot with the chili-onion sauce.