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Coconut
Shrimp with from Chile Magazine
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*Exported from MasterCook * Coconut Shrimp with Spicy Banana Dipping Sauce Recipe By : Morgan’s Mango Restaurant’s Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Equipment: Deep fryer Food processor --- Batter: 12 ounces cold beer 3 tablespoons coconut milk 3 tablespoons concentrated coconut cream (Coco Lopez) 5 tablespoons flour Dipping Sauce: 1 fresh banana 1/4 red bell pepper 1/4 medium white onion 1 clove garlic 1 Pinch ginger, chopped 1 Pinch cumin 1 Pinch coriander 1 tablespoon cilantro 1 dash fresh lemon juice Hot sauce to taste 1/4 cup vegetable oil Salt and pepper to taste --- 24 large shrimp 1 pound finely shredded coconut 1. Beer batter: In a bowl, mix beer, coconut milk and coconut cream. To this mix, add flour and continue mixing until batter obtains a thick consistency. Let stand for 30 minutes. 2. Dipping Sauce: Put peeled banana, bell pepper, onion, garlic, ginger, cumin, coriander, cilantro, hot sauce and lemon juice in food processor. While processing, slowly add vegetable oil until mixture emulsifies. Add salt, pepper and additional hot sauce to taste. 3. Shrimp: Wash, remove head, peel and de-vein shrimp. Dip shrimp into beer batter and place in a flat pan. Cover shrimp with shredded coconut and place in refrigerator for several minutes before deep frying. 4. Deep fry shrimp and serve immediately with dipping sauce Source: "Chile Pepper Magazine, February 2001" S(MC Format by Art) - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 17g Total Fat; (67% calories from fat); 9g Protein; 10g Carbohydrate; 55mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net |
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