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REC: Coconut Shrimp with Tamarind Ginger Sauce
Joined: Dec 14, 2005
Posted to Thread #41 at 5:05 pm on Jun 10, 2008
Coconut Shrimp with Tamarind Ginger Sauce
Gourmet, May 2002
Makes 8 hors d'oeuvre servings.
1 teaspoon tamarind concentrate*
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 oz)
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 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special equipment: a deep-fat thermometer
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.
• Tamarind ginger sauce can be made 6 hours ahead and chilled, covered.
Bring to room temperature before serving.
* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
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