Crispy Coconut Shrimp with Sweet Chili Dip & Jasmine Rice

Rinse the jasmine rice in a sieve under cold water until the water runs clear. Then steam in lightly salted water according to the packet instructions for about 12 to 15 minutes until tender, and keep covered and warm afterwards.

Rinse the shrimp, pat very thoroughly dry with paper towels, and if needed, make a small cut along the back to devein them (feel free to leave the tail on for presentation). Peel and finely grate the garlic, then briefly marinate the shrimp in a bowl with the garlic, a pinch of salt, and freshly ground pepper.

Set up three shallow bowls or plates side by side: Place the plain wheat flour in the first bowl. In the second bowl, whisk the eggs with a pinch of salt. In the third bowl, evenly mix the desiccated coconut with the panko breadcrumbs.