Jennie@ifish
09-05-2004, 09:03 AM
COCONUT TEMPURA SHRIMP
Here is a new twist on Tempura, the famous Japanese fried food. This
one is sort of like Japan meets India. Serves 6.
2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
salt
1 pound large shrimp, peeled, deveined, and tail on
Creole seasoning
a jar of mango chutney
1 plantain
1 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.
Here is a new twist on Tempura, the famous Japanese fried food. This
one is sort of like Japan meets India. Serves 6.
2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
salt
1 pound large shrimp, peeled, deveined, and tail on
Creole seasoning
a jar of mango chutney
1 plantain
1 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.