SHRIMP CO­CONUT TACOS

SERVES: 4

The Gympie Times - - TASTE - Tacos by Ri­cardo Amare del Castillo (New Hol­land Pub­lish­ers, $39.99) is avail­able in book­stores and on­line now.

IN­GRE­DI­ENTS

200g plain (all pur­pose) flour

2 eggs, lightly beaten

½ – 1 tbsp milk

Pinch of salt

250g corn flakes

250g shred­ded co­conut

12 large un­cooked shrimp (green prawns) 80ml le­mon juice

Salt, to taste

500ml veg­etable oil, for fry­ing Gua­camole, to serve

METHOD

To make the bat­ter for shrimp, in a bowl add flour, egg, milk and salt. Whisk un­til a bat­ter forms. Set aside.

To make the coat­ing, lay out some bak­ing pa­per and use a rolling pin to grind the corn flakes so they re­sem­ble dry bread­crumbs. Mix with shred­ded co­conut. Peel, re­move the head and de­vein the shrimp and rinse un­der cold wa­ter. Pat dry with pa­per towel or a dry clean cloth.

Dip shrimp in the le­mon juice, then into the bat­ter mix and roll in the corn­flakes and co­conut mix to coat thor­oughly. Put shrimp on a plate, cover and place in the re­frig­er­a­tor for up to 1 hour.

Heat the oil in a deep fryer or large saucepan. Fry for 3 min­utes or un­til the shrimp are golden brown. Fry in batches if nec­es­sary to en­sure the oil stays hot. Drain on a wire rack. Heat tor­tillas in the oven for 1–2 min­utes. Serve the shrimp on the hot corn tor­tillas with gua­camole.

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