Beer-Battered Shrimp With Tamarind Ginger Dipping Sauce
Yield: 12
Ingredients:
1 cup flour (250 milliliters)
3/4 tsp baking soda (4 milliliters)
Dash of salt
1 egg
3/4 cup 3/4 cup beer (not dark beer) (180 milliliters)
1 1/2 lb. or 48 medium-size shrimp, deviened, tail left on, rinsed and patted dry (680 grams)
4 cups sweetened flaked coconut (1 liter)
2/3 cups 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 teaspoons Dijon mustard (10 milliliters)
1 tbsp mild honey (15 milliliters)
1 tsp cayenne powder (5 milliliters)
6 cups vegetable oil (1.45 liters)

Directions:
Beer-Battered Shrimp With Tamarind Ginger Dipping Sauce
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.
To create the dipping sauce, whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder. Refrigerate until ready to serve.
Heat the vegetable oil in a deep pot until it reaches 325 degrees Fahrenheit (160 degrees Celsius). Deep-fry the battered shrimp in small batches until golden brown, then place on absorbent paper to drain excess oil.