Coconut Shrimp with Tamarind Ginger Sauce
Coconut Shrimp with Tamarind Ginger Sauce is a dairy free and vegetarian recipe with 8 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 41g of fat, and a total of 517 calories. From preparation to the plate, this recipe takes approximately 5 hours. A mixture of mayonnaise, ginger, coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
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.
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.
* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).