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Ingredientes
- 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
Direcciones
- Important notes:*If you prefer not to use beer in this recipe, substitute with club soda.
- **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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Makes 6 to 8 appetizer servings.
- ***Bonus dipping sauce***
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 327g | |
| Calories 843 | |
| Calories from Fat 577 | 68% |
| Total Fat 68.22g | 85% |
| Saturated Fat 23.73g | 95% |
| Trans Fat 0.01g | |
| Cholesterol 417mg | 139% |
| Sodium 4412mg | 184% |
| Potassium 954mg | 27% |
| Total Carbs 34.53g | 9% |
| Dietary Fiber 10.6g | 35% |
| Sugars 10.47g | 7% |
| Protein 35.89g | 57% |
