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 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 the plantains until golden brown. 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. Yield: 4 to 6 servings Recipe Courtesy of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW #EMIC26
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|Serving Size: 1 Serving (1364g)|
|Recipe Makes: 1|
|Calories from Fat: 374 (24%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 27.3g||137 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 892.5mg||275 %|
|Sodium 812.6mg||28 %|
|Potassium 2227.4mg||59 %|
|Total Carbohydrate 182.8g||54 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 167.9g|
|Protein 113.2g||162 %|
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Calories per serving: 1550
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