If you've been waiting for an excuse to break out the fry daddy, you're long wait is over! (Let me just state for the record, I don't have a fry daddy, just a regular old pot and thermometer.) Not that there's anything wrong with that.
This dish has got it going on...it's crunchy, sweet, spicy and a little tangy (with the dipping sauce). I've made it a few times, so let me assure you, it's party-goer tested and approved. And you don't have to slave over an oily pot while you're guests stare longingly; you can fry them up to an hour ahead and reheat them in a 350° F. oven (although they are best fresh from the pot and your friends would probably enjoy watching them fry). It also makes a nice appetizer or main course.
COCONUT SHRIMP
Yield: 48
Apricot Dipping Sauce:
1 cup apricot jam (peach or orange marmalade would probably be nice too)
2 teaspoons finely grated fresh ginger
1 tablespoon freshly squeezed lime juice
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
2 tablespoons finely chopped scallions
1/4 jalapeno pepper, seeds discarded and minced (or a few dashes of tabasco)
1/4 jalapeno pepper, seeds discarded and minced (or a few dashes of tabasco)
salt (or soy sauce) to taste
Coconut Shrimp:
10 oz. sweetened flaked coconut (4 cups)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne
1 large egg
6-8 cups coconut oil or canola oil
48 large shrimp (1 1/2 lb.), peeled, tail on (deveined, if desired)
1. Combine all the dipping sauce ingredients (adjust amounts to taste) and stir well. Cover and refrigerate.
2. Coarsely chop coconut and transfer to a shallow 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. While oil is heating, coat the shrimp: Hold 1 shrimp by the tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner.
6. Fry shrimp in oil in batches of 8, turning once, until golden on both sides (about 2 minutes per side). Transfer with a slotted spoon to paper towels to drain. Season lightly with salt if desired. Skim any stray coconut from the oil and return oil to 350° F. between batches.
adapted from Gourmet Magazine
my dipping station |
climbing towards 350° F. |
frying |
draining |
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