Camarones Empanizados Con Coco y Salsa De Mango#FishFriday

Camarones Empanizados Con Coco y Salsa De Mango it means Fried Breaded Shrimps In Coconut Served With Mango Sauce.  This is a must try recipe,  yummy to have as a starter.  
It’s time for me to post my fish recipe for #FishFridayFoodies and for April, the topic is all about Latin American Fish Recipes and our Host is Sue.
Ingredients
For the Marination
8 Cleaned Large Shrimp - tail in tact
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Chilly Flakes
1 Tablespoon Lemon Juice
Salt to taste 
Other Ingredients 
1 Egg 
1 Cup Seasoned All Purpose Flour
1/4 Cup Shredded Coconut
1/4 Cup Dry Bread Crumbs
Oil - As required for deep Frying
For the Mango Sauce  

2 Tablespoons Sugar
2 Tablespoons Vinegar
Pulp of 2 Mangoes
1/4 Teaspoon Salt
Crushed Red Chilly powder to taste

Method
To prepare the Mango Sauce

Peel the mangoes and pulse it  in the blender to get a smooth pulp. Melt the sugar in a small deep pan until it has a light amber color. Carefully add the vinegar and cover it immediately, so that it does not splash, as soon as it evaporates, add the mango pulp. Cook over low heat until thick and season with salt and red chilly powder to taste. Remove it on to a serving bowl and keep it in the refrigerator to chill. This has to be served cold.
For the Shrimps
Mix the shredded Coconut and bread crumbs well, keep aside. 
Peel the shrimp, de vein them from the back, leaving only the tail to hold them.  Marinate them in the given ingredients and keep aside for 15 minutes.
Coat each shrimp with the seasoned flour mixture. Place them in a sieve and shake it a little to remove the excess flour. 
Beat the eggs in a bowl with a balloon whisk until they are fluffy. Then dip each in the beaten egg and shake it a little to remove excess egg coating. Then dredge them in the shredded coconut bread crumbs mix and press very well so that they are well coated to the shrimp. Repeat these steps until you have breaded all the shrimp. 
Refrigerate the shrimp for at least 1 hour before frying.(If the shrimps are not cold, they will drop the coconut when they are fried, so it is VERY important that you refrigerate them for at least 1 hour ! I kept them overnight!!)
Now that the  shrimps are very cold, its time to fry them.  Heat enough oil , in a deep frying pan and fry the just 2 shrimps at a time in the oil for about 3 - 4 minutes, or until golden brown.  (Flip the side of the shrimp in the oil only once) Once they are ready, remove them from the oil and place them on paper towels so that the towels absorb the excess oil.
Serve the Shrimps with the mango sauce! Enjoy!!! 
Labels :  Shrimps, Prawns, Mexico, Mexican, Latin American, Fried Shrimps, Coconut, Starters, Seafood/Fish, Fish Friday, Mango Sauce, Jams & Sauces, 

sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

4 comments:

  1. Your coconut shrimp look delightful, Sneha, especially dipped in the mango sauce. Great recipe!

    ReplyDelete
  2. These are so cute! And they sound delicious.

    ReplyDelete
  3. My husband will love this recipe Sneha. Thanks for sharing

    ReplyDelete