Recipe Details

Summary

Name: Coconut Tempura Shrimp

Category: Seafood

2/3 cup 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

1 jar mango chutney

1 plantain

1 tablespoon cilantro, finely chopped

Preheat the fryer.

In a medium−size 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 them until golden brown. Remove and

drain on paper towels. Season with Creole seasoning.

Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish

with fried plantains and cilantro.