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  • Beer Battered Shrimp With Tamarind Ginger Dipping Sauce

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    Beer Battered Shrimp With Tamarind Ginger Dipping Sauce
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. flour (250 milliliters)
    • 3/4 tsp baking soda (4 milliliters)
    • 1 dsh salt
    • 1 x egg
    • 3/4 c. 3/4 c. beer (not dark beer) (180 milliliters)
    • 1 1/2 lb or possibly 48 medium-size shrimp, deviened, tail left on, rinsed and patted dry (680 grams)
    • 4 c. sweetened flaked coconut (1 liter)
    • 2/3 c. mayonnaise (160 milliliters)
    • 1 Tbsp. lime juice (15 milliliters)
    • 1 tsp grated fresh ginger (5 milliliters)
    • 1 Tbsp. Tamarind concentrate (available in Latino and Indian markets) (15 milliliters)
    • 2 tsp Dijon mustard (10 milliliters)
    • 1 Tbsp. mild honey (15 milliliters)
    • 1 tsp cayenne pwdr (5 milliliters)
    • 6 c. vegetable oil (1.45 liters)

    Directions

    1. To create the batter for the shrimp, mix together the flour, baking soda, salt, egg, and beer. Dip each shrimp into the batter - coating thoroughly. Then dip the battered shrimp into the coconut. Place the coated shrimp on a baking sheet, and chill till needed.
    2. To create the dipping sauce, whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne pwdr. Chill till ready to serve.
    3. Heat the vegetable oil in a deep pot till it reaches 325 degrees Fahrenheit (160 degrees Celsius). Deep-fry the battered shrimp in small batches till golden, then place on absorbent paper to drain excess oil.

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