Coconut Shrimp with Tamarind Ginger Sauce

Ingredients

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

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