Coconut Shrimp With Tamarind Ginger Sauce |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets. Ingredients:
1 teaspoon tamarind paste |
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, peeled, leaving tail and first segment of shell intact, and, if desired, deveined (1 1/2 pound) |
Directions:
1. Make sauce:.
2. Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
3. Prepare shrimp:.
4. Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
5. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
6. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
7. While oil is heating, coat shrimp:.
8. 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.
9. 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.
10. Serve shrimp with sauce.
|
|