16 Medium Shrimp, peeled and de-veined 2 onions
a Bag of carrots
6 cloves garlic
one sweet potato peeled
chicken stock
curry paste
one Tablespoon brown sugar.
pomegranate balsamic syrup
1/2 Cup Mayonnaise or Sour Cream, or mix the two 50/50
1/2 cup tsp Chef Jono Foods Hot Mango Pepper Sauce OR 6 Tablespoons Sweet Thai Chile Sauce AND 3 tsp Sarachi sauce on its own or combined with Mango Puree or pure Mango juice

1 Cup Milk
1/2 Cup Panko Bread Crumbs
1/2 Cup unsweetened grated or flake coconut ( if only sweetened is available, use half the amount

1/2 Cup Corn Starch
shredded cabbage (optional)
scallions (optional)

In a bowl combine mayonnaise, Chef Jono Hot Mango or the sweet Thai chili sauce and sarachi chili sauce.
Soak shrimp in bowl with milk.

Prepare a bowl with panko bread crumbs and the coconut and another with corn starch.

Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs and coconut, set aside.

Heat a large skillet of oil until it reaches 300 degrees.

Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.

Cook in batches not letting the temperature drop too much in between, and strain out floating debris so it doesn't burn.

Drain fried shrimp on plate lined with paper towels.

In a large bowl combine fried shrimp with prepared sauce until evenly coated.

Pile high on a bed of Julienne of red pepper, carrot, coriander and shredded cabbage and garnish with scallions.