2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
1 pound large shrimp, peeled, deveined and tail on
Creole seasoning (Essence), recipe follows
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
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
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.
Combine all ingredients thoroughly and store in an airtight jar
or container. Yields: about 2/3 cup