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
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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)
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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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