Hawaiian Coconut Crusted Onion Rings Wtamari Ginger Sauce Food

HAWAIIAN COCONUT-CRUSTED ONION RINGS W/TAMARI-GINGER SAUCE

Steps:

• To prepare Tamari-Ginger Dipping Sauce, combine all ingredients in a food processor or blender and process until the onion is finely chopped. Then set aside. Makes 2/3 cup.
• To make Basic Batter: Mix flour, salt and pepper in a medium size bowl. Add eggs and milk, whisking gently until a smooth thick batter forms.
• To make the Coconut Crust: Stir macadamia nuts, almonds and ginger into the batter. In a shallow bowl, combine the sesame seeds and coconut.
• In a large heavy skillet, pour the oil to a depth of 3/4 inch and heat to 375°F
• Peel Vidalia onion and cut crosswise into 1/2-inch thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.) Dip an onion ring into the batter, coating thickly, then dredge in the sesame/coconut mixture. Lay the onion ring gently in the hot oil and cook until underside is dark golden, about 2 minutes; turn and cook 2 to 3 minutes longer. Remove and drain on paper towels. Keep warm in a 200 F oven.
• Repeat with remaining rings. Cook 2 to 3 rings at a time depending on the size of your skillet, taking care not to crowd the pan or let the temperature drop too much, which will result in greasy rings. Serve warm with Tamari-Ginger Dipping Sauce.

CRISPY COCONUT ONION RINGS

Steps:

• Fill a pot with 2 inches of oil. Set to medium heat. Ideally you want your oil to be between 285 - 300*F. While oil is heating, slice onions and set aside. In a bowl mix cornstarch, salt, pepper & cayenne pepper. Mix well. Set aside. In another bowl mix eggs & milk together. Set aside. In a separate bowl add coconut flakes. Set a cooling rack over a cookie sheet and set aside. Take onion rings and dip into cornstarch mixture then into egg and set on drying rack. Do this to all onion rings {you may need to work in batches}. Take dipped onion ring and dip again in the cornstarch mixture and again in the egg. Set again on the drying rack. Do 3 or 4 more and then take the first one and dip into coconut. Coat as well as you can. Set onto a plate. Repeat to all onion rings. Oil should be hot at this point. If it is above 300*F remove from heat and allow it to cool down. If oil is too hot it will burn your coconut before your onion cooks. Place onion rings into oil one at a time making sure to not over crowd your pot. Cook for approximately 2 - 3 minutes per side. Coconut should be golden but not burned. Allow to cook for a minute then devour!

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE

Steps:

• Make sauce:
• Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
• 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.
• 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.
• Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).