Beer-Battered Shrimp With Tamarind Ginger Dipping Sauce // Summer's Best, Episode: Burton

Ingredients

Beer-Battered Shrimp
1 cup flour (250 ml)
3/4 tsp baking soda (4 ml)
dash of salt
1 egg
3/4 cup beer (not dark beer) (180 ml)
1 1/2 lb. or 48 medium-size shrimp, deviened, tail left on, rinsed and patted dry (680 g)
4 cups sweetened flaked coconut (1 L)
Tamarind Ginger Dipping Sauce
2/3 cups mayonnaise (160 ml)
1 tbsp lime juice (15 ml)
1 tsp grated fresh ginger (5 ml)
1 tbsp Tamarind concentrate (available in Latino and Indian markets) (15 ml)
2 tsp Dijon mustard (10 ml)
1 tbsp mild honey (15 ml)
1 tsp cayenne powder (5 ml)
6 cups vegetable oil (1.45 L)

Instructions:

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 refrigerate until needed.
2. To create the dipping sauce, whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder. Refrigerate until ready to serve.
3. Heat the vegetable oil in a deep pot until it reaches 325ºF (160ºC). Deep-fry the battered shrimp in small batches until golden brown, then place on absorbent paper to drain excess oil. Serves 12.