Recipe - Coconut Shrimp With Star Fruit And Black Bean Salsa And Pass

2 pound Large shrimp; (about 24)
peeled, tails on, and
deveined
1 Egg yolk; slightly beaten
1 cn Red Stripe Beer
2 cup Flour
1 teaspoon Salt
2 cup Fresh coconut
2 Egg whites; beaten to medium
peaks
1 Star fruit; cut or sliced up into 1/2
inch slices
1 cup Cooked black beans
One half cup Roasted corn kernels
2/3 cup Peeled; seeded, and chopped
Italian tomatoes
One half cup Chopped green onions
One half cup Minced red peppers
2 Jalapenos; seeded and minced
Two lemon ; Juice of
3 tablespoon Chopped cilantro
1 teaspoon Minced garlic
Cumin to taste
Salt and pepper
1 cup Sour cream
1 Passion fruit; seeds removed
and reserved, minced
Salt and pepper

ESSENCE OF EMERIL SHOW #EE2352

Preheat the fryer. In a mixing bowl, whisk the egg and beer together. Whisk
in the flour, salt and coconut. Whisk until smooth. Fold in the egg whites
before dipping the shrimp. For the salsa: In a mixing bowl, combine the
star fruit slices, black beans, roasted corn, tomatoes, green onions, red
peppers, and jalapenos, together. Mix thoroughly. Stir in the juice of one
lemon, 2 tablespoons chopped cilantro, and garlic. Season with cumin, salt
and pepper. For the cream: In a mixing bowl, combine the sour cream, juice
of one lemon, 1 tablespoon chopped cilantro, passion fruit seeds, and
minced passion fruit. Mix to incorporate. Season with salt and pepper. Fry
the shrimp for 23 minutes. Remove from the fryer and drain on a
paperlined plate. Season with Essence.

Dab three small pools of the cream around the edge of the plate. Mound the
salsa in the center of the plate. Place the shrimp around the salsa.
Garnish with parsley and toasted coconut.

Yields: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998