Wine Pairing: Rex Goliath Pinot Grigio
24 medium shrimp (1 lb.)
1/2 teaspoon kosher salt
6-8 cups canola oil
2 Tablespoons tamarind concentrate
3 Tablespoons honey
3 Tablespoons water
2 Tablespoons Asian fish sauce
1 teaspoon toasted sesame oil
1 clove garlic
1 Thai chile
1/2 teaspoon minced ginger
2 Tablespoons cilantro, chopped
Shrimp: Peel and devein shrimp, leaving the tail and first segment intact. Sprinkle shrimp with 1/2 teaspoon of salt and toss to coat. Heat oil in a 4-6 quart deep heavy pot over moderately high heat until it registers 350°F on a candy thermometer. Tamarind-Ginger Sauce: whisk all the sauce ingredients in a small saucepan over low heat. Whisk until honey melts. Remove from heat and transfer to a small bowl for serving. Right before ready to serve, add the cilantro and garnish with a cilantro leaf.
Batter and Coconut Crust: Put the coconut and panko in a small pie plate or breading pan. Set aside. Whisk together flour, beer, baking soda, salt, sugar, cayenne, and egg. Whisk until smooth but don’t over mix. Hold 1 shrimp by the tail and dip into the batter. Let excess drip off, then dredge in coconut, coating completely and pressing gently to adhere. Transfer the shrimp to a cooling rack that is placed over a sheet pan. (Optional: chill battered shrimp for about 5-10 minutes to help the batter adhere.) Coat the remaining shrimp in the same manner.
Fry the Shrimp: Fry the shrimp in oil in batches of about 8, turning once until golden, about 1 minute. Transfer with a skimmer to cooling rack that is placed over a sheet pan. Season lightly with salt and a drizzle of lemon juice. Skin any coconut/panko from the oil and return the oil to 350°F between batches. Fry remaining shrimp and serve immediately.
Serve: Transfer slightly cooled shrimp to a platter and serve immediately with the tamarind dipping sauce.
Please enjoy our wines responsibly. ©2017 HRM Rex-Goliath Winery, Madera, CA