FBD

Coconut Tempura Shrimp

Asian-fusionSeafoodEasy20 minBy Northstar

Ingredients

Servings
4
  • 0.7 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 each large egg, beaten
  • 1 cup grated fresh coconut
  • 1 cup ice-cold soda water
  • 1 tsp salt
  • 1 lb large shrimp, peeled, deveined, tail on
  • 2 tsp Creole seasoning
  • 1 each plantain, peeled and thinly sliced lengthwise
  • 0.5 cup mango chutney for serving
  • 12 each fresh litchee fruit for garnish
  • 1 tbsp fresh cilantro, finely chopped
  • 2 cup oil for frying

Instructions

  1. 1

    Preheat the fryer to 360°F (182°C).

  2. 2

    In a mixing bowl, combine the flour, cornstarch, beaten egg, grated coconut, and soda water. Mix to make a smooth batter. Season with salt.

  3. 3

    Season the shrimp with Creole seasoning. Holding the tail, dip each shrimp in the batter, coating completely and shaking off excess.

  4. 4

    Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Drain on paper towels. Season with Creole seasoning.

  5. 5

    Fry the thinly sliced plantains until golden brown. Drain on paper towels. Season with Creole seasoning.

  6. 6

    Mound mango chutney in the center of each plate. Arrange the shrimp around the chutney. Garnish with fried plantains, litchee fruit, and cilantro.

Tags

asian-fusionamerican