Coconut Shrimp with Tamarind Ginger Sauce
NotesSpecial 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
Total Timeunder 1 hour
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre
Dietary Considerationpeanut free, soy free
Taste and Texturecrunchy, fruity, hot & spicy, savory, spiced, sweet, tangy
- 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
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
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.
2004 Condast Publications