Coconut Shrimp with Tamarind Ginger Sauce

Ingredients

• 0.8 teaspoon baking soda 
• 1 teaspoon cayenne 
• 0.8 cup beer dark (not )
• 2 teaspoons dijon mustard 
• 1 large eggs 
• 1 cup flour all-purpose
• 1 teaspoon ginger fresh finely grated peeled
• 1.5 tablespoons mild honey 
• 1.5 tablespoons juice of lime fresh
• 0.7 cup mayonnaise 
• 0.5 teaspoon salt 
• 10 ounces coconut or sweetened flaked
• 1 teaspoon tamarind concentrate 
• 6 cups vegetable oil 

Equipment

• bowl
• paper towels
• whisk
• pot
• kitchen thermometer
• slotted spoon

Directions

1. Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
2. Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
3. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
4. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
5. Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere.
6. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
7. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute.
8. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
9. Serve shrimp with sauce.
10. * Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).