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Coconut Shrimp


COCONUT SHRIMP
Tommy Bahama Recipe

Serves 6


1 1/4 cups beer
1 2/3 cups flour
2 eggs
1/4 cup sugar
1 teaspoon  salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded coconut
1 lb peeled and deveined raw medium shrimp
oil for deep fat frying
1 recipe Asian slaw (recipe follows)
Mango chutney or chipotle mayonnaise for dipping sauce

Put beer, 1 cup flour, eggs, sugar, salt, and pepper in large bowl and mix well to form a batter. Transfer to shallow dish. Place remaining flour in another shallow dish and the shredded coconut in a third shallow dish. Dip shrimp in the dish of flour to coat well, shaking off any excess. Then dip in batter, allowing to drain for a second, then into the shredded coconut, pressing gently so that the coconut adheres to the shrimp. Set aside.

Heat oil in deep pan until hot enough to brown a small cube of bread in about 30 seconds. Cook the shrimp in small batches in hot oil for about 3 minutes or until golden brown and opaque. Remove from oil, drain paper towels and set aside and keep warm. Put a generous spoonful of Asian slaw in center of each serving plate. Arrange shrimp around the slaw and serve at once with a small ramekin of mango chutney.


Asian Slaw:
1 large red onion, peeled and cut into very thin wedges
8 oz. green cabbage, shredded
3 jicama, peeled and cut into matchsticks
1 tablespoon finely chopped cilantro
1/2 cup olive oil
4 tablespoons fresh lime juice
large pinch salt
large pinch black pepper

Put onion wedges in a bowl of ice water and leave to stand for 20 minutes. Drain and tip into a medium mixing bowl. Stir in cabbage, jicama, and cilantro and mix evenly. Add olive oil and lime juice and salt and pepper to taste. Toss to coat the salad well. Cover and keep in a cool place until needed.

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