Recipe: Coconut Shrimp with Tamarind Dipping Sauce
The year is about to come to a close and we are gearing up to celebrate New Year’s Eve.
Along with the cocktails and Champagne, one of the best things about New Year’s celebrations is the finger food. Revelers munch on a plethora of canapés and hors d’oeuvres well into the wee hours of the morning. This simple recipe for deep-fried shrimp and dipping sauce comes from the ICECulinary Arts curriculum. Try it out when you ring in 2011.
- 1-quart canola oil, for frying
- 1/2 cup cornstarch
- 1 teaspoon cayenne powder
- Salt and pepper to taste
- 3 egg whites, lightly beaten
- 2 cups unsweetened shredded coconut
- 1 pound shrimp, peeled and deveined
Tamarind Dipping Sauce
- 1/2 cup tamarind paste
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 2 tablespoons chopped cilantro
2 teaspoons grated ginger
Makes 16 servings
- To prepare the shrimp, place the canola oil in a deep, heavy-bottomed pot and heat to 375ºF. Combine the cornstarch, cayenne, salt and pepper in a bowl.
- Place the egg whites and coconut each in separate bowls. Dip the shrimp in the cornstarch mixture. Shake off the excess. Then dip in the egg whites. Shake off the excess.
- Then dip in coconut, pressing lightly so the coconut will adhere. Once the shrimp are all coated, drop in the oil and fry until lightly golden and cooked through, about 4 minutes.
- To prepare the dipping sauce, combine all the ingredients in a bowl and mix well. Serve with the shrimp.