Coconut shrimp

Check the shrimp for veins and remove them; make sure they are fully thawed and pat them dry.

In one bowl whisk 120 g flour with about 3/4 tsp salt and 1/4 tsp pepper.

In a second bowl whisk three eggs.

In a third bowl mix 70 g panko and 125 g sweetened shredded coconut by hand.

Set up the station ending at a wire rack, and start heating one inch of oil in a cast iron skillet to 350.

Dust each shrimp in the seasoned flour, dip in egg, then cover and press into the coconut panko; transfer by hand so the tongs do not rip off the coating.

Fry a few at a time, flipping once, until golden brown outside, which means perfectly cooked inside; drain on a double layer of paper towels. Watch the oil drops and returns to 350; overcooked shrimp turn rubbery.

To reheat, air fry a couple of minutes at 400, or use a hot oven on a sheet; not the microwave.

If the coconut panko runs low, add equal parts more.

Serve with sweet chili sauce.