Update my dinner status, I'm making this tonight.

2 chefs marked this as Favorite

Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

MMMMM-----------------------COCONUT BATTER---------------------------- 1 c Allpurpose flour 1 ts Baking powder 1 1/2 ts Madrasstyle curry powder 1/2 ts Salt 1/8 ts Cayenne pepper 1 1/4 c Flat lager beer* 2 lg 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 oil -for ; deepfryingMMMMM------------------PEANUTLIME DIPPING SAUCE----------------------- 1/3 c Peanut butter 1/4 Hoisin sauce 1/4 c Homemade or canned lowsalt -chicken broth 1 tb Japanese soy sauce 2 tb Fresh lime juice Grated zest of 1 lime 1/2 ts Asian chili paste with -garlic Important notes: *If you prefer not to use beer in this recipe, substitute with club soda. **Do not 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 warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving). To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup 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, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees. In 2 or 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, until golden, 2 to 3 minutes. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deepfried. Serve immediately, with the warm 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 minutes to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or water). Converted by MC_Buster. Converted by MM_Buster v2.0l.