Coconut Shrimp with Tamarind Ginger Sauce

• 1 teaspoon tamarind concentrate*
• 1 1/2 tablespoons fresh lime juice
• 2/3 cup mayonnaise
• 1 1/2 tablespoons mild honey
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated peeled fresh ginger
• 1/4 teaspoon salt
• 4 cups sweetened flaked coconut (10 ounces)
• 1 cup all-purpose flour
• 3/4 cup beer (not dark)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne
• 1 large egg
• 6 cups vegetable oil
• 48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
• Special equipment: a deep-fat thermometer

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

tamarind concentrate, lime juice, mayonnaise, honey, mustard, ginger, salt, coconut, flour, beer, baking soda, salt, cayenne, egg, vegetable oil, shrimp, thermometer

Taken from www.epicurious.com/recipes/food/views/coconut-shrimp-with-tamarind-ginger-sauce-106513 (may not work)