4 tablespoons sweet chile sauce
2 tablespoons hot chile sauce
2 tablespoons shredded coconut
2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons soy sauce
16 to 18 pieces 16/20-size shrimp, peeled, deveined and tails removed
Cornstarch, for dredging shrimp
Oil, for frying
Serving suggestion: steamed carrots and broccoli
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pagoda, North Pole, AK
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