Shrimp Fritters with Coconut Beer Batter and Pineapple Salsa

Global Cuisine > Chinese > Shrimp Fritters with Coconut Beer Batter and Pineapple Salsa
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Serves 3-4

Ingredients :

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp (peeled and deveined)
coconut oil
3 cups grated coconut

Seasoning (mix) :
1 tablespoons cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoons onion powder
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano

Pineapple Salsa :
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper
Combine ingredients and gently toss.

Method :

1. Thoroughly combine the ingredients for the seasoning (mix) in a small bowl and set aside.

2. Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside.

3. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dip in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

4. Heat deep fryer to 350°F. Drop each shrimp into the hot coconut oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

5. Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Global Cuisine > Chinese > Shrimp Fritters with Coconut Beer Batter and Pineapple Salsa
139 of 177 < prev next >