Ingredients
1
tsp tamarind concentrate*
1
1/2 tbsp fresh lime juice
1
tsp finely grated peeled fresh ginger
4
cups sweetened flaked coconut (10 oz)
48
medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special equipment: a deep-fat thermometer
Directions
2.
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
4.
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
5.
Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
6.
Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
7.
While oil is heating, coat shrimp:
8.
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.
9.
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.
10.
Serve shrimp with sauce.
12.
Tamarind ginger sauce can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.
13.
* Available at Latino and Indian restaurants and at Kalustyan\'s (212-685-3451).
New-York Restaurants
