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Title: Coconut Tempura Shrimp
Yield: 1

Ingredients

    2/3 c  flour
    1/2 c  cornstarch
      1 lg egg; beaten
      1 c  grated fresh coconut
      1 c  ice-cold soda water
      1    salt
      1 lb large shrimp; peeled,
           -deveined
      1    ; and tail on
      1    creole seasoning
      1    plantain
      1    recipe mango chutney
     12    fresh litchee fruit; washed
           -and patted
      1    ; dry
      1 tb cilantro; finely chopped

Instructions

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

Converted by MC_Buster.

Recipe by: EMERIL LIVE SHOW #EMIC26

Converted by MM_Buster v2.0l.

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