Preparation:
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. |
