Preparation

Combine bread crumbs and coconut in bowl. Dip shrimp into egg, then into bread crumb mixture, pressing firmly to help coating adhere. Chill 15 minutes to allow coating to set.

Combine yolk, lemon juice, and salt and pepper in food processors or blender and blend until smooth. With motor running, gradually add oil, mixing until totally incorporated. Add chutney and chili sauce and mix well.

Heat oil in large saucepan over medium heat until hot. Add shrimp and cook 3 to 5 minutes or until tender and golden. Drain on paper towels and serve with the mayonnaise.