Tommy 'S Famous Coconut Shrimp
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 9-ounce jar major greys mango chutney
  • 1 tablespoon dijon mustard
  • 1 tablespoon mango nectar or pineapple juice
  • ¾ cup dry seafood fry mix or unbleached all-purpose flour
  • 1 cup lager beer
  • 5 large egg yolks
  • 4 teaspoon sugar
  • 1¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • vegetable oil, for deep-frying
  • ½ cup unbleached all-purpose flour
  • ¾ cup sweetened coconut flakes
  • 16 extra-jumbo (16- to 20-count) shrimp, peeled and deveined, tail segment left intact
  • asian-style coleslaw, for serving
Directions
  1. Purée the chutney, mustard, and nectar in a blender. Transfer to a small bowl, cover, and set aside until serving.
  2. Whisk the fry mix, beer, egg yolks, sugar, salt, and black pepper in a large bowl. Let stand for 10 to 15 minutes.
  3. Position a rack in the center of the oven and preheat the oven to 200 degrees F. Pour 2 inches of oil into a large, deep saucepan and heat the oil over high heat until a deep-fry thermometer reaches 350 degrees F.
  4. Spread the flour in a shallow bowl. Spread the coconut in a second bowl. Place a wire rack on a large rimmed baking sheet. One at a time, toss the shrimp in the flour, then in the batter, letting the excess batter drip back into the bowl. Roll the shrimp in the coconut to coat evenly. Transfer to a platter.
  5. In batches, without crowding, deep-fry the shrimp, turning them halfway through frying, until golden brown, about 2½ minutes. Using a wire spider or a slotted spoon, transfer the shrimp to the wire rack and keep warm in the oven while frying the rest.
  6. To serve as a first course, for each serving, spoon some slaw in the center of a salad plate. Spread a scant 1 tablespoon of the sauce at the 12-o’clock position of the plate, then 1 tablespoon each at 3, 6, and 9 o’clock positions. Top each serving of sauce with a shrimp and serve. To serve informally, pour the sauce into a small serving bowl, heap the shrimp on a platter, and serve with the sauce as a dip.