Tempura ingredients:
2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
2tbsp coconut cream
1 cup dessicated coconut
1 cup ice-cold soda water/beer
Salt
1 pound large shrimp, peeled, deveined and tail on Creole seasoning (Essence),
recipe follows
2 pcs saging na saba
1 recipe of mango chutney
1 tablespoon cilantro, finely chopped
Procedure:
Preheat the fryer. In a medium sized 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 bananas. Slice the bananas thinly, lengthwise.
Fry the bananas until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried bananas, litchee fruit and cilantro.
Chutney ingredients:
1 tablespoon butter
1/2 cup chopped red onions
1 pc ripe red tomato chopped
Pinch of salt
1 ½ cups small diced mango
1 ½ cups chopped lychees
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water
Procedure:
In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.
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