Ingredients Jump to Instructions ↓

  1. 2/3 cup of flour

  2. 1/2 cup cornstarch

  3. 1 large egg, beaten

  4. 1 cup grated fresh coconut

  5. 1 cup ice-cold soda water Salt

  6. 1 pound large shrimp, peeled, deveined and tail on Creole seasoning (Essence), recipe follows

  7. 1 plantain

  8. 1 recipe of mango chutney

  9. 12 fresh litchee fruit, washed and patted dry

  10. 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,

  11. 1993. 2 1/2 tablespoons paprika

  12. 2 tablespoons salt

  13. 2 tablespoons garlic powder

  14. 1 tablespoon black pepper

  15. 1 tablespoon onion powder

  16. 1 tablespoon cayenne pepper

  17. 1 tablespoon dried leaf oregano

  18. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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 seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains, litchee fruit and cilantro. Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup


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