For the dipping sauce, combine ingredients
horoughly. Set aside to marinate for 30 minutes.
2. Heat
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
For the Pickled Vegetables: Mix the
eed for the sauce so it should be big. Soak the shrimp
own the back of the shrimp. Leave tails on.
Season
For the Curry: makes 12 ounces-
For the polenta, bring stock and
FOR THE SHRIMP PREP: Peel and devein
For the marinade: Mix together all
overed, in a warm place for about 1 hour or until
o burn garlic.
Cook for about 2 minutes. Add wine
Prepare the batter with wire whisk.
Wash shrimp and devein. Immerse shrimp in batter and drop into heated oil.
Turning them with a slotted spoon, deep fry about 2 to 3 minutes, until golden. Transfer shrimp to paper towels to drain.
Sift dry ingredients; add water and oil.
Beat until smooth. Fold in egg white just before frying.
Coat fan-tail shrimp and fry in deep fat until brown.
eep hot oil (375 degrees) for 10 to 20 seconds, or
ni muffin pan.
Bake for 10-12 minutes until golden
p to 2 days.
For the Shrimp: Preheat grill to medium
For the Shrimp: Combine all ingredients together in
Stir together all the ingredients for the wasabi mayonnaise, beginning with
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse