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Coconut Tempura Shrimp
2
1
1
1
1
/3 Cup Flour
/2 Cup Cornstarch
Large Egg; beaten
Cup Grated fresh coconut
Cup Iceācold soda water
Salt
1
Pound Large shrimp; peeled, deveined and tail on
Creole seasoning
1
1
1
1
Plantain
Recipe mango chutney
2 Fresh litchee fruit; washed and patted dry
Tablespoon Cilantro; finely chopped
Preheat the fryer.
In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut
and soda water. Mix well to make a smooth batter. Season with salt. Season
the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the
batter, coating completely and shaking off the excess. Fry the shrimp in
batches until golden brown, about 4 to 6 minutes. Remove and drain on paper
towels. Season with Creole seasoning.
Peel the plantains. Slice the plantains thinly, lengthwise. Fry the
plantains until golden brown. Remove and drain on paper towels. Season with
Creole seasoning.
Mound some of the Mango Chutney in the center of each plate. Lay the shrimp
around the chutney. Garnish with fried plantains, litchee fruit and
cilantro.
Yield: 4 to 6 servings
Coconut Tempura Shrimp
142
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