COCONUT SHRIMP TEMPURA WITH HONEY MUSTARD SAUCE

COCONUT SHRIMP TEMPURA WITH HONEY MUSTARD SAUCE image

Yield 2 servings

Number Of Ingredients 14

1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 large egg, beaten lightly
3/4 cup beer (not dark)
10 jumbo shrimp, shelled, leaving the tail and the first joint of the shell intact, deviened and butterflied
1 cup cornmeal
1 1/2 cups sweetened flaked coconut
vegetable oil for frying
1 cup honey
1/4 cup dijon style mustard
2 tablespoons white wine vinegar

Steps:

In a bowl combine the flour, the baking soda, the cayenne, the salt and the nutmeg and stir in the egg and the beer. Dredge the shrimp in the cornmeal, shaking off the excess, dip them in the batter letting the excess drip off, and roll them in the coconut. In a deep fryer fry the shrimp in 3 inches of 350 degree oil, in batches for 1 to 2 minutes on each side, or until they are crisp and golden brown. In a small bowl stir together the honey, mustard and the vinegar. Serve the shrimp with the honey mustard sauce.