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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).
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 1|
|Calories from Fat: 33 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1057.3mg||36 %|
|Potassium 210.4mg||6 %|
|Total Carbohydrate 81.9g||24 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 77.7g|
|Protein 4.3g||6 %|
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Calories per serving: 372
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