Friday, January 21, 2011

Coconut Shrimp (with Apricot Dipping Sauce)

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'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.

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)
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.

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