Coconut Shrimp with Garlic Chili Mayo

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon chili-garlic hot sauce (optional)
1 pound tail-on shrimp, shelled but leave tail on
1/2 cup all purpose flour
1 egg
2 tablespoons coconut milk (or regular milk)
Salt and pepper
1/2 cup Japanese panko bread crumbs
1/2 cup sweetened coconut flakes
Oil, for frying

In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.

Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.

Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350 F.

As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.