Coconut Shrimp with Tamarind Ginger Sauce

Coconut Shrimp with Tamarind Ginger Sauce
Photo by Ericka McConnell

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 deep-fat thermometer
  • 1 teaspoon fresh ginger
  • ¼ teaspoon salt
  • 1 ½ tablespoons mild honey
  • ¾ cup beer (not dark)
  • 1 cup all-purpose flour
  • + 10 more ingredients
    • 4 cups sweetened flaked coconut
    • 48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, deveined
    • ½ teaspoon salt
    • ¾ teaspoon baking soda
    • 6 cups vegetable oil
    • 1 ½ tablespoons fresh lime juice
    • 1 teaspoon tamarind concentrate
    • 1 teaspoon cayenne
    • 2/3 cup mayonnaise
    • 1 large egg

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 sm...

View full recipe at Epicurious

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