This is another popular Asian appetizer, which I bake in the oven rather than fry, producing a lighter result. Serve it with the same salad mixture and dressing used for the summer rolls, as a superb appetizer or with the Cantonese Dressing for dipping.

Ingredients

• 1 teaspoon Asian chili sauce
• 2 teaspoons soy sauce
• ½ teaspoon sugar
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 12 large shrimp, peeled
• 1 egg, beaten
• ½ cup panko
• ½ cup unsweetened grated coconut

Method

Preheat oven to 450 F.

Combine chili sauce, soy sauce, sugar, rice vinegar and vegetable oil in a bowl. Toss with shrimp and leave to marinate for 15 minutes. Drain and toss shrimp with beaten egg.

Combine panko and grated coconut. Roll shrimp in panko mixture and place on a well-oiled baking sheet. Bake for 5 to 7 minutes, turning once, or until coating is crisp and shrimp are just cooked through. (Alternatively, shallow fry in a skillet on medium-high heat for 2 minutes per side). Serves 4.