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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.
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Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Sour fruit paste — pad thai, curries, agua fresca
Filipino staple — coconut sap vinegar for adobo and dipping sauces