Coconut Tempura Shrimp | Recipe Finder

Ingredients

• 2/3 cup of 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 (Essence), recipe follows
• 1 plantain
• 1 recipe of mango chutney
• 12 fresh litchee fruit, washed and patted dry
• 1 tablespoon cilantro , finely chopped EMERIL'S CREOLE SEASONING (ESSENCE) Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow,
• 1993. 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme