| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1 |
lg |
Egg; beaten |
| 1 |
c |
Grated fresh coconut |
| 1 |
c |
Ice-cold soda water |
|
|
Salt |
| 1 |
lb |
Large shrimp; peeled, deveined |
|
|
; and tail on |
|
|
Creole seasoning |
| 1 |
|
Plantain |
| 1 |
|
Recipe mango chutney |
| 12 |
|
Fresh litchee fruit; washed and patted |
|
|
; dry |
| 1 |
tb |
Cilantro; finely chopped |
INSTRUCTIONS
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
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC26
Converted by MM_Buster v2.0l.
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