Shrimp: Foxwood's Hula Shrimp
Source of Recipe
recipe newsletter, posted to recipecircus by catgurrl
List of Ingredients
-- Pineapple Dipping Sauce --
3 ounces fresh pineapple
8 ounces sweet orange marmalade
2 Tbsp Dijon mustard
2 Tbsp prepared horseradish
2 leaves fresh basil, chopped
-- Tempura Batter --
1 cup all-purpose flour
1 cup rice flour (available at an Asian grocery or in the Asian section of a supermarket)
3 eggs
1/4 cup vegetable oil
1/4 tsp salt
1 cup half-and-half
1 cup water
-- Shrimp --
24 extra-large (16/20 count) raw shrimp, peeled and deveined
2 cups tempura batter
10 ounces sweetened coconut flakes
Vegetable oil for deep-frying
4 pineapple tops
4 sprigs fresh parsley
2 fresh lemons, each cut in halfRecipe
1. To make the Pineapple Dipping Sauce: Chop half of the pineapple. Dice the rest. Combine the pineapple with the marmalade, mustard, horseradish and basil. Whisk thoroughly.
2. To make the Tempura Batter: In a mixing bowl, whisk together all batter ingredients until mixture is smooth and no lumps are present.
3. To make the Shrimp: Soak 24 (6-inch-long) bamboo skewers in water for one hour. Insert the sharp end of the skewer opposite the tail of each shrimp. Make sure the shrimp is straight and the flat end of the skewer is right up against the top of the shrimp. Dip each shrimp in the tempura batter until coated, removing excess by lightly tapping on the sides of the bowl. Then dredge each shrimp in the coconut.
4. Heat vegetable oil in a deep-fryer or deep frying pan to 350 degrees (F). Place the shrimp in the oil and fry until golden brown, about 3 minutes. Drain on paper towels.
5. To serve: Place one pineapple top in the center of a dinner plate. Insert 6 skewers of fried shrimp into the base of the pineapple top. Fill a ramekin or small bowl with dipping sauce. Garnish with a sprig of parsley and a lemon half. Repeat to make 4 servings.
Makes 4 servings.
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