Active Time: 15 Minutes
Total Time: 15 Minutes
Peel and devein the shrimp.
Preheat oil to 350°F.
In a small bowl sift together the cornstarch and Organic Coconut milk powder.
Add the sugar, salt, and baking soda.
Whisk the dry ingredients together while adding the water to the mixture.
Whisk until just combined, there may be a few clumps. Fear not they will cook out.
Dust the shrimp in cornstarch before placing them in the coconut batter.
Allow any excess batter to drip off before placing the battered shrimp in the oil to be fried. Fry the shrimp for 2 minutes or until golden brown.
Rest the shrimp on a cooling rack or paper towels for 1-2 minutes before serving.
In a blender add the whole eggs, Thai red curry paste, Lime juice, sugar, salt, and polysorbate 80. Blend until smooth.
Continue blending while adding the neutral flavored oil in a slow steady stream. Do this slowly to create a proper emulsion.
Remove this from the blender and serve with the shrimp and a dusting of some coconut milk powder for a nice presentation.