Prep 1 hr
Cook 30 mins
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.
- 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)
- Make sauce:.
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:.
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- 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.
- 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.
- Serve shrimp with sauce.
Made these the other night for an Around the World New Year's Eve party. They were a hit! I put together the sauce ahead and the batter, fried the shrimp right before serving. I could not find tamarind at my grocery, I used tumeric instead and it was still delicious! Will make again - I am not even a coconut fan!!