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Coconut Shrimp:
10 jumbo shrimp (peeled and deveined)
2 eggs (whisked)
½ cup (118 ml) of fresh grated coconut (or pack of desiccated coconut flakes)
5 tablespoons (73 ml) of flour
salt and pepper to taste
½ cup (118 ml) of oil
Pineapple and Curry Sauce
4 tablespoons (59 ml) mayonnaise
1 teaspoon (5 ml) curry powder
¼ cup (59 ml) milk
2 slices of pineapple (chopped)
salt and pepper to taste
Preparation of Pineapple and Curry Sauce
Mix all the ingredients together, place in two small dishes, and chill.
Preparation of Shrimp
Place flour and coconut on two separate bowls.
Dip each shrimp into the flour, then the egg, and finally the coconut.
Fry in a shallow pan until golden brown.
Drain and serve with the chilled pineapple curry sauce.
Presentation
Place on a dish surrounded by a fresh garden salad or seasonal vegetables. Open a chilled bottle of Pinot Grigio and turn up the reggae.
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