Coconut Shrimp With Tamarind Ginger Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
For sauce
- 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
-
For shrimp
- 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
- 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.
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Reviews
-
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!!
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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