Deep-fried easy coconut shrimp
Peel and devein the shrimp, but keep the tail. Use a knife to cut the back and spilt the shrimp. Slightly flatten the meat gently.
Marinate shrimp with salt, pepper and sugar. Set aside.
In a small bowl, mix egg with coconut milk.
Spread cornstarch, then mix breadcrumb and coconut well.
Dip the shrimp in starch, egg and mixture of breadcrumb and coconut. Heat oil until hot. If you stick in one chopstick, fine bubble forms immediately (the temperature should be around 160 degree C). Place 5-6 shrimp in for each batch. Fry for 8-12 seconds or until golden brown. Transfer out and serve with dipping sauce.