Coconut Tempura Shrimp Recipe
Servings: 4
Ingredients
- 2/3 c. Flour
- 1/2 c. Cornstarch
- 1 lrg Egg beaten
- 1 c. Grated fresh coconut
- 1 c. Ice-cool soda water Salt to taste
- 1 lb Large shrimp peeled, deveined, and tail left on Creole seasoning to taste
- 1 x Plantain
- 1 x recipe Mango Chutney - see * Note
- 12 x Fresh litchee fruit washed, patted dry
- 1 Tbsp. Finely-minced cilantro
Directions
- 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 till golden, about 4 to 6 min. Remove and drain on paper towels. Season with Creole seasoning.
- Peel the plantains. Slice the plantains thinly, lengthwise. Fry the plantains till golden. 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.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 61 | 18% |
| Total Fat 6.99g | 9% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 190mg | 8% |
| Potassium 432mg | 12% |
| Total Carbs 42.49g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.16g | 3% |
| Protein 27.5g | 44% |
