Ingredients

• 3/4 cup Asian sweet chili sauce*
• 3 tablespoons chopped fresh cilantro
• 2 1/2 tablespoons fresh lime juice
• 3/4 cup all purpose flour
• 1 teaspoon curry powder (preferably Madras style)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten to blend 1 cup club soda
• Vegetable oil (for deep-frying)
• 1 1/2 cups medium shredded unsweetened coconut
• 16 large shrimp, peeled, deveined, tails left intact
• *Available at some supermarkets, at Asian markets, and online from amazon.com.

Instructions

1. Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
2. For shrimp: Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes. Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F. Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
3. Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
4. Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
5. Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.