Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           Cup  flour
     1/2           Cup  cornstarch
  1              Large  egg -- beaten
  1                Cup  grated fresh coconut
  1                Cup  ice-cold soda water
                        Salt
  1              Pound  large shrimp -- peeled, deveined
                        and tail on
                        Creole seasoning
  1                     plantain
  1             Recipe  mango chutney
  12                    fresh litchee fruit -- washed and patted
                        dry
  1         Tablespoon  cilantro -- finely chopped

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.

Nutritional Information:

329 Calories (kcal); 3g Total Fat; (9% calories from fat); 27g Protein; 46g Carbohydrate; 219mg Cholesterol; 186mg Sodium