Coconut shrimp with sweet red chili sauce

Directions

1. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 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 1/2 of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil.

3. 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. Serve shrimp with chili sauce.

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