Coconut Tempura Shrimp Recipe

Coconut Tempura Shrimp Recipe

Ingredients:

1/2 c of cornstarch
2/3 c of flour
1 pc of beaten egg (large)
1 c of coconut (freshly grated)
1 c of soda water (ice cold)
Salt (to taste)
1 lb of shrimp (large); shelled, deveined, but with tail on
Seasoning (Creole)
1 pkg of mango chutney
Plantains; peeled and sliced thinly
1 Tbsp of cilantro; chopped finely

Instructions:

Preheat fryer. Combine cornstarch, flour, coconut, soda, and egg inside a bowl; mix thoroughly till batter becomes smooth then season salt. Rub (Creole) seasoning onto shrimps then dip onto batter, do not include dipping the tails.

Fry for 4-6 mins till golden; do this by batches. Take out and place onto paper towel(s) to drain excess oil. Season (Creole) seasoning on them.

Fry the slices of plantains till golden; place onto paper towel(s) to drain excess oil. Season (Creole) seasoning on them.

Mound little chutney on each serving plate then lay shrimps around it. Garnish cilantro and fried slices of plantains.

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