Recipe

Coconut Beer Battered Shrimp With Mango Orange Chutney

  • Yield: 4 to 6 servings

Ingredients

Directions

  • In a deep saute pan or pot, heat the oil to 360 degrees F.
  • Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl.
  • One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
  • Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
  • Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.