| 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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