Cookstr.com

Coconut Shrimp with Tamarind Ginger Sauce

Updated February 23, 2016

Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Romulo Yanes

Special equipment: a deep-fat thermometer

Tamarind concentrate is vailable at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

Makes8 hors d'oeuvre servings

Cooking Methodfrying

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCocktail Party, game day

Recipe Coursehors d'oeuvre

Dietary Considerationpeanut free, soy free

Mealdinner

Moodadventurous

Taste and Texturecrunchy, fruity, hot & spicy, savory, spiced, sweet, tangy

Ingredients

  • 1 teaspoon tamarind concentrate (see Notes)
  • 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

Instructions

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