| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup/50 ml coconut milk | 2 tbsp/25 ml fresh lime juice | 1/2 cup/125 ml dry breadcrumbs |
| 1 tsp/5 ml curry powder | salt and freshly ground black pepper to taste | 1 lb/500g shrimp, peeled and deveined |
| 1 egg | 1/2 cup/125 ml minced unsweetened coconut | oil for fondue |
| 1 | In a bowl combine coconut milk and lime juice. |
| 2 | In a second bowl, combine breadcrumbs with curry powder, salt and pepper. |
| 3 | Dip shrimp one at a time in coconut milk, then coat in breadcrumbs. Place breaded shrimp on a platter and refrigerate for at least 15 minutes. |
| 4 | In a third bowl, beat egg. Place coconut on a plate. Dip shrimp in beaten egg, then roll in coconut until thoroughly coated. |
| 5 | In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 6 | Spear shrimp on fondue fork and fondue for 1 to 2 minutes or until golden brown. |