Coconut Shrimp With Tamarind Ginger Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 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
• 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)

Recipe

• 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.