Udang Kelapa (Dengan Saus Celup!)

Instructions

1. Combine all the dipping sauce ingredients in a small bowl and set aside.
2. Butterfly the shrimp and pat them dry.
3. In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the ice water to form a batter.
4. Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil. Dredge the battered shrimp in coconut flakes. Lightly press the coconut into the shrimp until well-coated. Shake off any excess.
5. In a small pot, at least 3 inches deep, add enough oil to submerge the shrimp (2-3 inches of oil should do it). Heat to 325°F/160°C, and use a candy thermometer to ensure the temperature remains consistent, adjusting your heat as necessary.
6. Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Use a slotted spoon to lift the shrimp out of the oil, and let the excess oil drip off before transferring to a rack or paper towel-lined plate. Sprinkle with a pinch of salt if desired. Use a fine mesh strainer between batches to remove any coconut flakes or other particles from the oil and discard. Repeat with the remaining shrimp, and serve immediately with the prepared dipping sauce!