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Coconut Tempura Shrimp

Yield: 1 servings

Ingredients and directions for this recipe

2/3 c Flour
1/2 c Cornstarch
1 lg Egg; beaten
1 c Grated fresh coconut
1 c Ice-cold soda water
Salt
1 lb Large shrimp; peeled,
-deveined
; and tail on
Creole seasoning
1 Plantain
1 Recipe mango chutney
12 Fresh litchee fruit; washed
-and patted
; dry
1 tb 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

Recipe Courtesy of Emeril Lagasse, 1999

See also:
Previous recipe Coconut Telegraph
Next recipe Coconut Thai Shrimp And Rice

Or try one of these recipes:
Ham And Bean Soup With Vegetables
Shallot And Shiitake Saute