Coconut Shrimp With Tamarind Ginger Sauce

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.

• Ready In: 1 hr 30 mins
• 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

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.