Coconut Tempura Shrimp with Mango Chutney
1 tablespoon butter
1/2 cup chopped onions
1/2 teaspoon plus a pinch of salt
2 cups small diced mango
1/2 cup white vinegar
1/4 cup sugar
1/2 cup cornstarch plus 1 tablespoon cornstarch
2 tablespoons water
2/3 cup of flour
1 large egg, beaten
1 cup finely grated fresh coconut
1 cup ice-cold soda water
1 pound large shrimp, peeled, deveined and tail on
1 1/2 tablespoons Emeril’s Original Essence
1 tablespoon cilantro, finely chopped
- In a saucepan over medium heat, melt the butter and add the onions.
- Season with a pinch of salt and cook, stirring, for two minutes.
- Add the mango and continue to sauté for 2 minutes.
- Add the vinegar and the sugar and bring the mixture to a boil.
- In a small bowl, combine 1 tablespoon of the cornstarch with the 2 tablespoons water and whisk until smooth.
- Stir the slurry into the mango mixture and bring the mixture back to a boil.
- Continue to cook for 4 minutes, or until thickened, stirring constantly.
- Remove from the heat and cool completely before serving with the coconut shrimp.
- Store in an airtight container until ready to use.
- If refrigerated, warm slightly before serving.
- Preheat the fryer to 350ºF.
- In a medium mixing bowl, combine the flour, remaining 1/2 cup cornstarch, egg, coconut and soda water.
- Mix well to make a smooth batter.
- Season with the remaining 1/2 teaspoon of salt.
- Pat shrimp dry and season the shrimp with 1 tablespoon of the Essence.
- Holding the tail of the shrimp, dip in the batter, coating completely.
- Fry the shrimp in batches until golden brown, 4 to 6 minutes.
- Remove and drain on paper towels.
- Season with the remaining 1/2 tablespoon of the Essence.
- Spoon some of the Mango Chutney onto the center of each plate.
- Lay the shrimp around the chutney and garnish with the cilantro.
- Serve immediately.