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Coconut Shrimp with
Spicy Banana Dipping Sauce

from Chile Magazine

A Special Recipe
Submitted by Art Guyer  

Coconut Shrimp with Spicy Banana Dipping Sauce

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                      *Exported from MasterCook *
              Coconut Shrimp with Spicy Banana Dipping Sauce
Recipe By     : Morganís Mango Restaurantís
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
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