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, 

An InLinkz Link-up

Cajun Tortilla Chips - For Soup or As Appetizer

Serve this as a appetizer or with a Dip  or  with a bowl of  Soup.  This is a great accompaniment for parties or as a healthy snack too.

I served these for a small party with A Chunky Peanut Butter Dip and  Cajun Seasoned Broccoli & Cheese Soup.  These were delicious with both.

Yield: 32 chips

Ingredients
Homemade Cajun Seasoning - as required
4 Flour Tortillas - cut into 8 wedges - I made this fresh
Oil or Cooking spray
For the Tortillas

2 Cups Heaped All Purpose Flour

1/4 Teaspoon Coarse Sea Salt

1/2 Teaspoon Level Baking powder
Water as kneaded to make a soft dough
Method 

To make  Tortillas

Mix the ingredients well , add water as required and continue kneading to make a soft dough.  Cover this dough and keep it aside  for 15 minutes.

Flour your work surface and divide the dough into four parts.  Roll each ball of dough into dinner plate  size   circles or rotis.  

Bake them on a heat griddle / tawa 

Till light brown spots appear. Likewise bake the other three and keep aside

Preheat oven to 180° C.

Take a tortilla and brush it  with oil or cooking spray.  

Sprinkle  a  teaspoon of Homemade Cajun Seasoning over  it. 

Cut the tortilla into wedges with a  pizza cutter.  

Place them on a baking tray lined with aluminum foil. 

 Bake chips at 180° for 10 minutes then switch on the top element and bake again for just 3  to 4 minutes.  

Switch off the oven and let it remain in the heat  until crisp.

Store Cajun Tortilla Chips in an airtight container.  

Ready to be served

I served them as accompaniment  as an appetizer with  Peanut Butter Dip or  with Cajun Seasoned Broccoli & Cheese Soup, for a small party. 

 These are great party pleasers.  Do try them. 

Labels : Tortilla, Homemade, Cajun Seasoning, Cajun Tortilla Chips, International Cuisine, Party pleasers, Appetizer, Breads, Starters, Healthy snacks, Vegan, Mexican

Cheesy Chicken Patties

These are so simple and easy to make.  If you are having a party prepare it in advance and freeze them.  Serve them as starters / appetizers, they are so yum.

Ingredients

2 Chicken Breast - about 300 gms
1 Teaspoon Ginger Garlic paste
3 - 4 Green Chilies - ground to paste
½ Teaspoon Salt
½ Teaspoon Black Pepper Powder
Potatoes (boiled, mashed) 1/2 kg
Cheese (grated) 1 cup
½ Cup Coriander Leave 1/2 cup
1 Teaspoon Chaat Masala
2 Eggs
2 Cups Corn Flakes Crumbs- crushed

Method

Boil chicken breast with ginger, garlic, green chilly paste, salt and pepper, add half cup water, cook  till chicken is tender and water dries completely.  Then shred the chicken very thinly with a fork.

Then take the shredded chicken into a bowl, add boil and mash potatoes to it with grated cheddar cheese chopped coriander chilies, chat masala, mix all very well,

make into small portions, then form like patties

Dip each patties in egg,  coat with corn flakes crumbs.  Then keep these in the refrigerator covered at least for a hour to chill.

Heat oil in a deep frying pan and fry on medium high flame till golden. 

 Enjoy with sauce to your choice.

Labels: Starters, Kebabs, Chicken, Party pleasers, Kids delight

Rajasthani Stuffed Mirchi Vada

This is a spicy Indian snack consisting of  potato stuffing, banana peppers is used for making these vadas ( these peppers are not spicy). This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada. 

These make excellent starters. On a rainy day or cold winter evening, these mirchi vadas are most loved and on great demand. 

Ingredients

8 - 10 Large and Fat Green Chillies / Banana Peppers

3 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced

1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1/2 Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt or to taste

For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A pinch of Turmeric Powder

For serving
Mint Chutney 
Method
Batter for the coating-

In a bowl add besan, salt to taste ,turmeric and red chili powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should thick enough to form a nice coating  on the chillies ( see above pic).

To make the Mirchi Vada -

In another bowl / plate take the mashed potatoes. Add the turmeric powder, green chilies, garlic, ginger, coriander, onions, salt to taste and lime juice, mix well. Keep aside.

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

Slit the green chillies in the center, remove the thread with seeds and wash them well and drain them.

Then stuff the potato mixture into the each chilly by pressing it nicely. Fill all and keep aside. 

To fry
Once the oil is hot enough to fry the vadas, dip the stuffed chillies into the batter. Leave them very gently and carefully in the oil one by one.

Fry them turning the sides only after one side is cooked and golden. Repeat the process for the rest of the chillies.

Transfer them to a paper towel to remove excess oil.

Serve hot with Mint Chutney or Kethcup... enjoy.. they are so  yummy. 

Labels : Banana Peppers, Chillies, Rajasthan, Deep Fried, Savory Snacks, Snacks, Starters, Vegetarian, Gluten free, Vegan. Mint Chutney  

Chicken Fries

Chicken Fries are perfect snack or starter , dip in any of your delicious dipping sauces and enjoy. These are the fries that you get in fast food outlets abroad, try them and you too will enjoy.

Ingredients
300 Grams Chicken Breast - hand made kheema
1 Large Potato
1 + 1 Egg
1/2 Teaspoon Heaped Freshly ground Black pepper
1/2 Teaspoon Heaped Chilly Flakes
1 Teaspoon Salt
A Juice of Big Lemon - about 2 tablespoons
1/3 Cup Rice flour
1 Cup Dried Bread crumbs - for coating
1 Tablespoon Cornflour
Oil for frying

Method

Peel and grate the potato when all ingredients are ready, or else they will turn brown. If you have grated it earlier then submerge it in bowl of water. Drain the water and squeeze out the excess water, as much as possible.In a chopper place the chicken, potato, salt, pepper, chilly flakes, and chopperize to a fine paste. Remove this mixture in to bowl. 

Add an egg, lemon juice and rice flour, mix all well 

Till it forms a dough. 

Divide into marble size balls, roll each portion into fries. Keep aside.

Lightly beat the other egg with a teaspoon of water, keep aside.

Mix the cornflour and bread crumbs well, spread this in a plate keep aside.

Take each chicken fries dip it in egg and roll it in bread crumbs and arrange them in  a tray in a single layer.Heat oil in pan and deep fry in a single layer on low flame till crispy and golden. Do not touch them till they are fully done. Serve with chutney or a dipping of your choice.  

These nuts are addictive - that you can't stop eating at one or two...

These make excellent snack or starters for a party. They can be given as tiffin to your kids to who really enjoy these type of snacks.

My Notes

These will give you at least 2 dozen or more of fries. I froze half of them in the refrigerator. To freeze just spread it in a single layer on a tray and place this in the freezer. When harden keep them in a container . Whenever you want to fry, just take them out of the freezer and immediately fry them. (these are not be defrosted) in hot oil.

Labels : Chicken Mince, Starters, Kids delight, Chicken