Ingredients
- 2 pounds large shrimp (about 24) peeled, tails on, and deveined
- 1 egg yolk, slightly beaten
- 1 can Red Stripe Beer
- 2 cups flour
- 1 teaspoon salt
- 2 cups fresh coconut
- 2 egg whites, beaten to medium peaks
- 1 star fruit, sliced into 1/2-inch slices
- 1 cup cooked black beans
- 1/2 cup roasted corn kernels
- 2/3 cup peeled, seeded, and chopped Italian tomatoes
- 1/2 cup chopped green onions
- 1/2 cup minced red peppers
- 2 jalapenos, seeded and minced
- Juice of two lemon
- 3 tablespoons chopped cilantro
- 1 teaspoon minced garlic
- Cumin to taste
- Salt and pepper
- 1 cup sour cream
- 1 passion fruit, seeds removed and reserved, minced
- Salt and pepper
Directions
Preheat the fryer. In a mixing bowl, whisk the egg and beer together. Whisk in the flour, salt and coconut. Whisk until smooth. Fold in the egg whites before dipping the shrimp. For the salsa: In a mixing bowl, combine the star fruit slices, black beans, roasted corn, tomatoes, green onions, red peppers, and jalapenos, together. Mix thoroughly. Stir in the juice of one lemon, 2 tablespoons chopped cilantro, and garlic. Season with cumin, salt and pepper. For the cream: In a mixing bowl, combine the sour cream, juice of one lemon, 1 tablespoon chopped cilantro, passion fruit seeds, and minced passion fruit. Mix to incorporate. Season with salt and pepper. Fry the shrimp for 2 to 3 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Essence.
Dab three small pools of the cream around the edge of the plate. Mound the salsa in the center of the plate. Place the shrimp around the salsa. Garnish with parsley and toasted coconut
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