Coconut shrimp

Ingredients:

• 700 g large shrimp (about 30 pieces), peeled and deveined
• 2 large eggs, lightly beaten
• 1.5 cups of flour
• 3/4 cup cornstarch
• A pinch of cayenne pepper
• 1.5 cups sweet coconut flakes
• Vegetable oil, for deep-frying
• Sweet chili sauce or sweet and sour sauce, for serving

Preparation:

1. In a heavy-bottomed saucepan or large Dutch oven, heat about 2 inches of vegetable oil over medium heat until a deep-fry thermometer reads 350°F (175°C).
2. Meanwhile, place the beaten eggs in a shallow bowl. In a medium bowl, whisk together the flour, cornstarch, cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Transfer half of the flour mixture to a third bowl and stir in the coconut.
3. Dredge the shrimp, a few at a time, in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing firmly to coat completely.
4. Fry until golden brown, 2-3 minutes, adjusting the heat as needed to maintain the oil's original temperature.
5. Transfer the shrimp to paper towels to remove excess oil. Serve with sweet chili or sweet and sour dipping sauce.