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1 In A Small Bowl, Combine The Mayonnaise, Sweet Chili Sauce And The Chili-Garlic Hot Sauce (Optional). Set Aside. 2 With A Paring Knife, Slice Down Deep At The Middle Of The Back Of The Shrimp, But Do Not Cut All The Way Through. Discard The Black Vein/Tract. 3 Set Three Shallow Bowls Side By Side. Place Flour In The First Bowl; Whisk The Egg And Coconut Milk In The Second; And Combine The Panko And Coconut Flakes In The Third. 4 Heat 2 Inches Of Oil In A Saut
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