Coconut Shrimp with Tamarind Ginger Sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
1 teaspoon tamarind concentrate |
1 1/2 tablespoons fresh lime juice |
2/3 cup mayonnaise |
1 1/2 tablespoons mild honey |
2 teaspoons dijon mustard |
1 teaspoon finely grated peeled fresh ginger |
1/4 teaspoon salt |
4 cups sweetened flaked coconut (10 ounces) |
1 cup all-purpose flour |
3/4 cup beer (not dark) |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cayenne |
1 large egg |
6 cups vegetable oil |
48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined |
Directions:
1. Make sauce: Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
2. Prepare shrimp: Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
3. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
4. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
5. While oil is heating, coat shrimp: Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
6. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
7. Serve shrimp with sauce.
8. * Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
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