Coconut Tempura Shrimp Recipe - Cooking Index
Coconut Tempura Shrimp Recipe - Cooking Index
| 2/3 cup | 41g / 1.4oz | Flour |
| 1/2 cup | 31g / 1.1oz | Cornstarch |
| 1 cup | 198g / 7oz | Egg - beaten (large) |
| 1 cup | 93g / 3.3oz | Grated fresh coconut |
| 1 cup | 198g / 7oz | Ice-cold soda water |
| Salt - to taste | ||
| 1 lb | 454g / 16oz | Large shrimp - peeled, deveined, |
| And tail left on | ||
| Creole seasoning - to taste | ||
| 1 | Plantain | |
| 1 | Mango Chutney - see * Note | |
| 12 | Fresh litchee fruit - washed, patted dry | |
| 1 tablespoon | 15ml | Finely-chopped cilantro |
* Note: See the "Mango Chutney" recipe which is included in this collection.
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.
This recipe yields 4 to 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C26)
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