Coconut Tempura Shrimp

 Serves 6.

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 jar mango chutney
1 plantain
1 tablespoon cilantro, finely chopped

Heat the fryer.

In a medium-size 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 them until golden brown. Remove and drain on paper towels. Season with Creole seasoning.

Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains and cilantro