Coconut Shrimp with Tamarind Ginger Sauce

Name: Coconut Shrimp with Tamarind Ginger Sauce
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

Chef

Ruth Reichl

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Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

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This image courtesy of Romulo Yanes

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

Cooking Methodfrying

CostModerate

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

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.