How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Prawns & Shrimp


Coconut Tempura Shrimp (Serves 4)

Prawn Recipes, Starter Recipes, Finger Food Recipes
 


Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab...)
Recipes for Cephalopods (Squid, cuttlefish...)
 
 
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
 
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes
 
 
Recipe Links
Seafood Recipes
Beef Recipes
Chicken Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
 
Cooking & Preparation Time:  Around 60 minutes  

Starfish Rating:


 
Ingredients
2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
Salt
1 pound large shrimp, peeled, deveined and tail on
Creole seasoning (Essence), recipe follows
1 plantain
1 recipe of mango chutney
12 fresh lychee fruit, washed and patted dry
1 tablespoon cilantro, finely chopped

EMERIL'S CREOLE SEASONING (ESSENCE)
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

 
Method
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, lychee fruit and cilantro.

Creole Seasoning:
Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup
 

Printer Friendly Version


 

 

 

Privacy Policy  |  Cookie Policy