Coconut Tempura Shrimp

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1 c soda water; Ice-cold
1 c fresh coconut; Grated
1 Recipe mango chutney
1 tb Cilantro; finely chopped
2/3 c Flour
1/2 c Cornstarch
1 lg Egg; beaten
12 Fresh litchee fruit; washed, dry
1 lb Large shrimp; peeled and tail on
Creole seasoning
1 Plantain

Original recipe makes 1



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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Calories Per Serving: 1550 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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