Coconut-Ginger Fried Shrimp
Coconut-Ginger Fried Shrimp
Here's a fun weekend project that will practically take you on a tropical vacation. Serve this shrimp main dish to your guests and they are sure to be impressed. Don't worry — we won't tell anyone that it's not your recipe.
Servings
4
Ingredients
- 1 cup flour
- 2 eggs
- 2 tablespoon vegetable oil
- 7 ounce water
- 7 ounce beer
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 1 clove garlic, diced
- 2 shallots, diced
- 2 tablespoon diced ginger
- 7 ounce chicken broth
- 10 ounce coconut milk
- 7 ounce heavy cream
- handful of chives, sliced thinly
- 1 large tomato, diced
- 16 large shrimp, peeled and deveined
- vegetable oil, for frying
- cayenne, to taste
- 9 snow peas
- 3/4 cup wild rice
- 3/4 cup white rice
- 6 mini turnips, peeled
- 9 cherry tomatoes
- 6 mini carrots, peeled
- salt, to taste
Directions
- Pour the flour and the salt in a bowl. Add the eggs and the oil. Mix until the batter becomes smooth. Pour in the water and beer slowly. Leave the batter to rest for 30 minutes.
- In a skillet, heat the oil over low heat. Add the bell peppers, garlic, shallots, and ginger and cook until seared. Then, add the chicken broth and coconut milk. Cook for 5 minutes and remove from the heat. Add the heavy cream, chives, and tomato.
- Season the shrimp with salt and cayenne, to taste. Cook the wild rice and the white rice separately in salted water according to the package directions. Mix together once cooked.
- Meanwhile, bring a medium-sized pot of salted water to a boil over high heat and set up an ice bath. Blanch the carrots, turnips, and snow peas until tender, and transfer to the ice bath. Drain.
- Heat 1-inch oil in a deep-sided skillet over medium heat until a pinch of batter dropped into the pan sizzles. Line a plate with paper towels. Dip the shrimp in the batter, and drop into the hot oil to fry them slightly, just until they are golden brown. Remove with a slotted spoon and drain shrimp on the paper towels.
- Serve with the vegetables, sauce, and rice.