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Coconut Breaded Shrimp with Sweet Chili Thai Sauce

Source: Chef Jun Delos Santos, Whalers Brewpub

Coconut Breaded Shrimp
12 pc shrimp, 21/30, peeled, deveined, butterflied
3 c Wild Wahine Wheat Beer or other microbrew
3 c all-purpose flour
2 tsp baking powder
1 egg
2 tsp garlic salt
1 tsp salt
1 tsp white pepper
2 c shredded coconut
2 c panko

Lightly marinate shrimp in iced water with salt and white pepper for 15 minutes. Mix shredded coconut and panko, set aside. Blend remaining ingredients to make a fresh beer batter. Dip shrimp in beer batter, then roll in coconut/panko mix. Deep fry until golden brown.

Sweet Chili Thai Sauce
1 c water
1 c sugar
1 c rice vinegar
2 tsp ginger, minced
1 tsp garlic, minced
2 tsp hot chili pepper, minced
2 tsp ketchup
2 tsp cornstarch
Boil water and vinegar. Add all ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch, then refrigerate until needed.

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