1 lb (500 g) raw shrimp (16/20 count) peeled and deveined
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) salt
Pinch cayenne pepper
2 eggs, lightly beaten
1/3 cup (75 mL) Blue Dragon Thai Sweet Chilli Sauce
1/3 cup (75 mL) shredded unsweetened coconut
1/3 cup (75 mL) panko breadcrumbs
1 tbsp (15 mL) chopped fresh cilantro
Vegetable oil, for frying
Toss together shrimp, flour, garlic powder, salt and cayenne pepper. Beat eggs with 1 tbsp (15 mL) Blue Dragon Sweet Chilli Sauce; toss with shrimp. Shake off excess.
Toss together coconut, breadcrumbs and cilantro; toss with shrimp until well coated. In saucepan, heat oil over medium heat to 350°F (180°C). Fry shrimp in batches for 3 or 4 minutes or until golden brown and cooked through.
2 cups (500 mL) cooked long-grain rice
1/2 cup (125 mL) finely chopped mango
1/4 cup (60 mL) finely chopped fresh cilantro
1/4 cup (60 mL) finely chopped red onion
2 tsp (10 mL) lime zest
Combine rice, mango, cilantro, onion and lime zest.
Serve Coconut shrimp with remaining Blue Dragon Sweet Chilli Sauce for dipping, lime wedges and Tropical Rice.