Recipe ingredients
- 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
Recipe method
- 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.
Other sea recipes:
Coconut tempura shrimp recipe
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