Thai Coconut Shrimp

From: Executive chef Chandon Clenard, Pacific Catch, San Francisco. Yield: 10 servings.

Coconut Batter:
½ cup all-purpose flour
1 cup rice flour
¼ tsp. kosher salt
1 Tbsp. sugar
1½ cups cold water
½ cup canned coconut milk
1 whole egg

Seasoned Flour:
4 cups all-purpose flour
2 Tbsp. kosher salt
½ tsp. cayenne
2 tsp. granulated garlic powder
1 tsp. ground white pepper

Five-Spice Coconut Mix:
3 cups dried unsweetened coconut, shredded
4½ tsp. five-spice powder
1 Tbsp. kosher salt

70 shrimp, 31/40 count
1 tsp. kosher salt
2½ cups Thai sweet chili sauce

For coconut batter: Combine dry ingredients (flours, salt and sugar) in a large bowl. Slowly whisk in cold water until smooth. Add coconut milk and egg. Whisk until smooth.

For seasoned flour: Combine all ingredients in large bowl and stir to combine.

For five-spice coconut mix: Add all ingredients to a large bowl and stir to combine.

To assemble: Preheat deep fryer to 375°F degrees. Dry shrimp on paper towels. Dredge each shrimp in seasoned flour to coat. Shake off excess, then dredge in coconut batter to coat. Shake off excess and dredge each shrimp in 5-spice coconut mix to coat. Shake off excess. Repeat with remaining shrimp.

Deep-fry shrimp in batches of 10 until golden brown and cooked through. Drain on paper towels. Toss fried shrimp with remaining kosher salt. Plate 7 shrimp per serving. Serve with a ramekin of Thai chili sauce, approximately 2 oz. per serving.