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Coconut Butter Shrimp with Pineapple Mustard Dip |
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Coconut Butter Shrimp with Pineapple Mustard Dip - print recipe
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| Yield: |
| 1 |
| Ingredients: |
| PINEAPPLEMUSTARD DIP |
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1/2 cup
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Pineapple preserves |
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60 ml
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Dijon mustard |
| COCONUT BATTER |
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1 cup
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Allpurpose flour |
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1 tsp
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Baking powder |
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1 1/2 tsp
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Madrasstyle curry powder |
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1/2 tsp
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Salt |
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1/8 tsp
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Cayenne pepper |
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1 1/4 cup
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Flat lager beer* |
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2 lrg
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Eggs, beaten |
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1 cup
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Unsweetened shredded coconut, (available at natural food stores)** |
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0.5 kg
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Extralarge to large shrimps, peeled (leave tail segment attached) and deveined |
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Vegetable shortening or oil for deepfrying |
| PEANUTLIME DIPPING SAUCE |
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1/3 cup
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Peanut butter |
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1/4
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Hoisin sauce |
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1/4 cup
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Homemade or canned lowsalt chicken broth |
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20 ml
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Japanese soy sauce |
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40 ml
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Fresh lime juice |
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Grated zest of 1 lime |
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1/2 tsp
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Asian chili paste with garlic |
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| Method: |
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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