Coconut Shrimp With Calypso Punch Relish Dnsr3 Recipe
Servings: 6
Ingredients
- 2 lb Shrimp-large w/ tails
- 1/2 c. Cornstarch Peeled and deveined
- 1 Tbsp. Curry pwdr
- 4 x Large eggs -- large
- 4 c. Bread ccrumbs -- fine
- 1/2 c. Honey
- 2 c. Coconut-unsweetened Shredded
- 2 tsp Cayenne pepper
- 1 Tbsp. Orange zest -- grated-thin Top
- 1/2 tsp Tabasco sauce Layer of orange peel
- 1 1/2 c. Flour, all-purpose -- Sifted
- 5 c. Canola oil -- about CALYPSO PUNCH RELISH-----
- 1 c. Pineapple, fresh -- diced Fine
- 1 Tbsp. Ginger, fresh -- chopped
- 1 c. Orange segments -- diced Fine
- 1 Tbsp. Mint, fresh -- chopped
- 1/2 c. Jicama -- finely diced
- 1 Tbsp. Jalapeno chili, chopped -- Opt
- 1/4 c. Red Onion -- finely diced
- 1 Tbsp. Honey
- 1 Tbsp. Lime juice -- fresh Salt to taste
Directions
- Wash and dry shrimp and set aside. Beat Large eggs, honey, cayenne pepper, and warm sauce together. When well beaten, pour into a shallow bowl. Combine flour, cornstarch and curry pwdr in a shallow bowl. Then, combine bread crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg mix, them the flour mix. Again dip into the egg mix and finally in the coconut bread crumbs. Set aside. Heat oil to 325 degrees in a deep fry pan over medium high heat. When temperature is reached, add in coconut shrimp a few at a time and fry for about 3 min or possibly till personal service : 08/30/92 8:02 PM Calypso Punch Relish: Combine all ingredients in a non-reactive bowl. Cover and allow to marinate 30 min before serving.
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