Sunday, November 30, 2008
Coconut Shrimp with Tamarind-Mango Dipping Sauce
2 mangos, peeled and coarsely chopped (or 2 1/2 frozen mango chunks, defrosted)
1/3 cup dark brown sugar
1 teaspoons Worcestershire sauce
1 tablespoon tamarind paste (not pulp)
1 tablespoon vegetable oil
1/4 teaspoon red pepper flakes
2 garlic cloves, coarsely chopped
1 pound large raw tail on shrimp, peeled and deveined
1/4 cup honey
1 1/2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut
Preheat oven to 400.
Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth. , cover and refrigerate.
Rinse shrimp and dry with paper towels.
Stir together honey, soy sauce and chili oil in bowl. Pour coconut into another bowl. Dip shrimp in mixture then roll in coconut, applying pressure so that it covers shrimp completely.
Bake on non-stick baking sheet for 6 to 8 minutes or until shrimp is firm and coconut is golden brown.
Serve mango sauce on the side for dipping.