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  • Coconut Butter Shrimp With Pineapple Mustard Dip

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    Ingredients

    • 1/2 c. Pineapple preserves
    • 3 Tbsp. Dijon mustard
    • 1 c. Allpurpose flour
    • 1 tsp Baking pwdr
    • 1 1/2 tsp Madrasstyle curry pwdr
    • 1/2 tsp Salt
    • 1/8 tsp Cayenne pepper
    • 1 1/4 c. Flat lager beer*
    • 2 lrg Large eggs, beaten
    • 1 c. Unsweetened shredded coconut, (available at natural food stores)**
    • 1 lb Extralarge to large shrimps, peeled (leave tail segment attached) and deveined Vegetable shortening or possibly oil for deepfrying
    • 1/3 c. Peanut butter
    • 1/4 x Hoisin sauce
    • 1/4 c. Homemade or possibly canned lowsalt chicken broth
    • 1 Tbsp. Japanese soy sauce
    • 2 Tbsp. Fresh lime juice Grated zest of 1 lime
    • 1/2 tsp Asian chili paste with garlic

    Directions

    1. Important notes:*If you prefer not to use beer in this recipe, substitute with club soda.
    2. **Don't use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried.
    3. To make the dip: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip hot. (The dip can be prepared up to 4 hrs ahead, and reheated gently before serving).
    4. To make the batter: In a medium bowl, whisk the flour, baking pwdr, curry pwdr, salt and cayenne together. Add in the beer and Large eggs and stir with a spoon just till combined (don't overmix). Mix in 1/2 c. of the coconut. Put the remaining coconut in a deep plate.
    5. Preheat the oven to 200 degrees. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, heat vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees.
    6. In 2 or possibly 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut.
    7. Deepfry without crowding, till golden brown, 2 to 3 min. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep hot in the oven till all the shrimp are deepfried. Serve immediately, with the hot pineapplemustard dip.
    8. Makes 6 to 8 appetizer servings.
    9. ***Bonus dipping sauce***
    10. PeanutLime Dipping Sauce:Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 min to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or possibly water).

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