Coconut Shrimp with Tamarind Ginger Sauce

ingredients

• sauce:
• 1 teaspoon tamarind concentrate
• 4 1/2 teaspoons fresh lime juice
• 2/3 cup mayonnaise
• 4 1/2 teaspoons mild honey
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated peeled ginger
• 1/4 teaspoon salt
• shrimp:
• 1 quart sweetened flaked coconut (1 1/4 cups)
• 1 cup all-purpose flour
• 3/4 cup beer (not dark)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne
• 1 large egg
• 1 1/2 quarts vegetable oil
• 48 medium shrimp (1 1/2 pounds), peeled, leaving tail and first segment of shell intact, and, if desired, deveined

directions

Make sauce:

Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.

Prepare shrimp:

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 4-1 1/2 gallons deep heavy pot over moderately high heat until it registers 350 degrees on thermometer.

While oil is heating, coat shrimp:

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 degrees between batches.

Serve shrimp with sauce.

Tamarind ginger sauce can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.