Coconut Shrimp With Honey Ginger Sauce - cooking recipe

Ingredients

4 cups sweetened flaked coconut (10oz)
1 cup all-purpose flour
1/4 cup beer (anything but dark)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 large egg
6 cups canola oil (for frying)
1 1/2 lbs size 10-15 shrimp (peeled and deveined with tail on)
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons freshly peeled and grated gingerroot

Preparation

1.\twhisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
2.\ttake half of the coconut and place in pie plate.
3.\twhisk together flour, beer, baking soda, salt, cayenne, and egg.
4.\theat oil until it registers 350\u00b0 F in a 6 quart deep heavy pot over medium high heat.
5.\twhile the oil is heating dip each shrimp individually 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 the same manner, adding additional coconut to pie plate as needed.
6.\tFry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350\u00b0 between batches.