For a nice presentation, place the Chili Plum Sauce in the middle of a platter and surround it with the fried shrimp.

Shrimp with Chili Plum Sauce

1/2 cup sweet chili sauce

1 (16.5 ounce) can plums, drained and pitted

1 teaspoon Tabasco sauce

1/8 teaspoon white pepper

1 pound small shrimp (30 to 40), peeled, deveined and butterflied

1 cup all-purpose flour

1/4 cup corn meal

1 1/4 cups beer

1 teaspoon chili powder

1/2 teaspoon garlic powder

1 tablespoon fresh chopped cilantro

1/4 teaspoon salt

1/8 teaspoon ground white pepper

Vegetable oil for frying

1. In a blender, combine chili sauce, plums, Tabasco sauce and white pepper. Blend until smooth and place the sauce in a dipping bowl. Set aside.
2. In a bowl, combine the flour, cornmeal, beer, chili powder, cilantro, salt and pepper. Set aside.
3. Heat about 2-inches of oil in a deep fryer or saucepan to 375°F (190°C). Dip shrimp in batter, shaking off excess. Fry a few shrimp at a time, do not crowd. Cook for approximately 1 minute, or until the shrimp are golden brown. Remove with a slotted spoon and drain well on paper towels. Hold in a 200°F (95°C) oven to keep warm. Repeat process until all shrimp are cooked.
4. Place Chili Plum Sauce in the middle of a platter and surround with the fried shrimp.

Makes 30 to 40 shrimp appetizers.