Name: Coconut Butter Shrimp with Pineapple Mustard Dip
Ingredients: 1/2 c Pineapple preserves; 3 tb Dijon mustard; 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; ; deepfrying; 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains, Meats	Dutch	Crook1	1	servings

INGREDIENTS

1/2	c	Pineapple preserves
3	tb	Dijon mustard
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
		; deepfrying
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

INSTRUCTIONS

PINEAPPLEMUSTARD DIP
COCONUT BATTER
PEANUTLIME DIPPING SAUCE
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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