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Рецепт Coconut Butter Shrimp With Pineapple Mustard Dip
by Global Cookbook

Coconut Butter Shrimp With Pineapple Mustard Dip
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Ингредиенты

  • 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

Инструкции

  1. Important notes:*If you prefer not to use beer in this recipe, substitute with club soda.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Makes 6 to 8 appetizer servings.
  9. Bonus dipping sauce***
  10. 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).