Buchel's Coconut Fried Shrimp With Sweet Potato Puree and Mango Chutney Sauce Recipe

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: 30-60 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
6 medium sweet potatoes, peeled and cubed
6 pieces crystallized ginger
Salt and pepper to taste
2 tablespoons butter
1/4 teaspoon ground nutmeg
3 ounces mango chutney
3 ounces whipping cream
1/4 teaspoon lime juice
2 pounds tiger prawns (12 to 15 per pound) peeled, cleaned and deveined
Flour to coat shrimp
3 eggs, beaten
2 cups sweetened coconut
Vegetable oil to deep-fry shrimp
Thinly sliced leeks for garnish (optional)

Turn this recipe into a puzzle! [click]

Directions:

To make sweet potato puree: Cook sweet potatoes in boiling water with ginger, salt and pepper. Cook until fork-tender, 10 to 15 minutes. Drain; whip with electric mixer. Add butter, nutmeg, and additional salt and pepper if desired. Mix until smooth.

To make mango chutney sauce: Mix mango chutney with cream in small saucepan. Bring to boil, reduce heat and simmer 5 to 10 minutes. Add lime juice and strain.

To make shrimp: Preheat oven to 350 degrees and heat oil to 350 degrees. Lightly flour shrimp. Dip in egg wash and then roll in coconut. Deep-fry in hot oil until light and golden, about 1 to 2 minutes.

Transfer to oven-proof dish and bake in preheated oven 5 to 7 minutes or until cooked through.

To serve, place sweet potatoes in middle of plate. Drizzle chutney around potatoes. Place shrimp over chutney so that they circle edge of plate. Garnish with fried sliced leeks, if desired.

This recipe from CDKitchen for Buchel's Coconut Fried Shrimp With Sweet Potato Puree and Mango Chutney Sauce serves/makes 4

Recipe ID: 81213

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo