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Shrimp: Coconut Shrimp with Easy Peanut Sauce

Source of Recipe


From "Simply Shrimp" by Rick Rodgers






List of Ingredients



• -- Easy Peanut Sauce --
  
• 1/3 cup chicken broth (if canned, use low-sodium)
  
• 1/4 cup unsalted peanut butter
  
• 1/4 cup hoisin sauce
  
• 1 Tbsp Asian fish sauce
  
• .
  
• -- Coconut Batter --
  
• 1 cup all-purpose flour
  
• 1 tsp baking powder
  
• 1-1/2 tsp Madras-style curry powder
  
• 1/3 tsp salt
  
• 1/8 tsp cayenne
  
• 1-1/4 cups flat lager beer
  
• 2 large eggs, beaten
  
• 1 cup unsweetened desiccated coconut (available at natural food stores)
  
• .
  
• 1 lb. extra-large to large shrimp, peeled with the tail segment left on and deveined
  
• Vegetable shortening, for deep-frying
  






Instructions



1. To make the sauce: Whisk all of the ingredients in a small bowl and set aside. (The sauce can be prepared up to 2 hours ahead, covered, and kept at room temperature. If the sauce thickens upon standing, thin to a thick dipping consistency with broth or water.)
   
   
2. To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne to mix. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Place the remaining coconut on a plate.
   
   
3. Preheat the oven to 200 degrees (F). Place a wire cake rack over a jelly-roll pan.
   
   
4. In a large heavy saucepan, melt enough vegetable shortening over medium-high heat to come 3 inches up the sides of the pan and heat to 360 degrees (F).
   
   
5. Working in batches, dip the shrimp, one at a time, in the batter; then roll them in the coconut. Deep-fry until golden, 2 to 3 minutes. Using a slotted skimmer, transfer the shrimp to the wire rack and keep warm in the oven. Repeat with remaining shrimp, batter and coconut, allowing the shortening to return to 360 degrees before frying each batch. Serve immediately, with the peanut sauce for dipping.
   
   Makes 6 to 8 servings.