By Chef Ashlin Ploss, Brava Wine Bar & Restaurant
Yields 4 servings
½ can (7 ounces) coconut milk, include liquid and solids
1 (12-ounce) bottle sweet chili sauce
2 ounces hot sauce, chef uses Frank’s
½ cup flour
1 ounce lemon pepper
½ ounce onion powder
½ ounce smoked paprika
1 ounce ground rosemary
½ ounce cayenne pepper
1 ounce dried oregano
1½ ounces granulated garlic
1½ ounces fine ground kosher salt
½ ounce ground black pepper
1 pound 16/20 shrimp or larger, peeled, deveined and butterflied, instructions below.
High-heat oil for frying such as safflower, sunflower, grapeseed, sesame or peanut oil. Preheat 3 inches of oil to 350°F. in saucepan, fry pan, wok or home basket fryer.
Place the first three ingredients in a 2-quart saucepan. Heat on medium, stirring occasionally until combined. Hold sauce on simmer until ready to serve. Sauce is enough for 2 pounds shrimp; store unused in sealed container in refrigerator. It will last for many weeks.
Combine the next 10 ingredients in a bowl large enough to hold them.
Run a paring knife from the head along the back to the tail of each shrimp. Remove the shell and digestive tract along the back, rinse with stream of cold water to clean tract if necessary.
Run the knife along the back tract a little deeper to create two attached halves. Be careful not to slice all the way through the shrimp. Dredge the shrimp through the flour mixture, shaking off any excess.
Place shrimp in hot oil, 1 layer, allowing them to be covered in oil. Fry 3–4 minutes or until golden brown and opaque.
In a small mixing bowl, toss 4–5 cooked shrimp with 1 ounce of prepared sauce.
Place in individual serving bowl, drizzle top with 1 tablespoon of additional sauce. Garnish with chopped parsley or favorite herb.
Serve with toasted baguette.