Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 hors d'oeuvre servings
Ingredients
For sauce
For shrimp
Special Equipment
Preparation
Make sauce:
Step 1
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
Prepare shrimp:
Step 2
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
Step 3
Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
Step 4
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:
Step 5
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.
Step 6
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.
Step 7
Serve shrimp with sauce.
Step 8
- Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
