Coconut Shrimp with Pineapple Habanero Chutney

By Morganp9661

Recipe courtesy Emeril Lagasse, 2006

Ingredients

• 2/3 cu pall-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 2/3 cup grated fresh coconut
• 1 cup ice-cold soda water
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled, deveined and tail on
• 1 1/2 tablespoons Essence, recipe follows
• Pineapple-Habanero Chutney, for serving, recipe follows
• 1 tablespoon finely chopped fresh cilantro leaves

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat a fryer to 350 degrees F. In a medium 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 1 tablespoon of Essence. 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 the remaining 1/2 tablespoon of Essence. Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.