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

For Sweet Potato Puree: Cook sweet potatoes in boiling water with ginger, salt and pepper. Cook until fork-tender, 10 to 15 minutes.

Drain and whip with an electric mixer. Add butter, nutmeg, and additional salt and pepper if desired. Mix until smooth.

For Mango Chutney Sauce: Mix mango chutney with cream in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes. Add lime juice and strain.

For Shrimp: Preheat oven to 350 degrees F and heat oil to 350 degrees F.

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 for 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.