Ingredients

• 1 teaspoon tamarind concentrate*
• 1 1/2 tablespoons fresh lime juice
• 2/3 cup mayonnaise
• 1 1/2 tablespoons mild honey
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated peeled fresh ginger
• 1/4 teaspoon salt
• 4 cups sweetened flaked coconut (10 ounces)
• 1 cup all-purpose flour
• 3/4 cup beer (not dark)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne
• 1 large egg
• 6 cups vegetable oil
• 48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
• Special equipment: a deep-fat thermometer

Instructions

1. Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
2. Prepare shrimp: Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
3. Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
4. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
5. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
6. While oil is heating, coat shrimp: Hold 1 shrimp by tail and dip 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 same manner, adding remaining coconut to bowl as needed. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches. Serve shrimp with sauce.
7. Hold 1 shrimp by tail and dip 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 same manner, adding remaining coconut to bowl as needed.
8. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
9. Serve shrimp with sauce.
10. Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).