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Ingredientes
- 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)
Direcciones
- 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.
- To create the dipping sauce, whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne pwdr. Chill till ready to serve.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 1154 | |
| Calories from Fat 1098 | 95% |
| Total Fat 124.5g | 156% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 2.81g | |
| Cholesterol 16mg | 5% |
| Sodium 174mg | 7% |
| Potassium 74mg | 2% |
| Total Carbs 11.83g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.44g | 2% |
| Protein 2.07g | 3% |
