COCONUT SHRIMP

Ingredients:

  • 1 Mango

  • 150ml White Chardonnay Wine

  • 150g Goat Cheese with Garlic

  • 12 Jumbo Shrimps

  • 100g Coconut Flakes

  • 100g Panko

    For Plating:

  • Sautéed Oyster Mushrooms

  • Sautéed King Oyster Mushrooms

  • 80g Flour

  • 1 Beat Egg

  • Sea Salt

  • 1⁄2 Lemon

  • 1⁄2 Cup Basil, Mint, & Cilantro

    Directions:

  1. Peel the shrimps and clean the upper part of them.

  2. Cut in butterfly and stuffed them with the Goat Cheese with Garlic (if you can’t find flavored Goat Cheese, you can mix the cheese with roasted garlic, herbs, salt & pepper to add flavor).

  3. Create a cooking station with all-purpose flour, 1 beat egg, and the coco nut flakes and panko mixed together.

  4. Dip each of the shrimps in the flour, then the egg, and finish off dipping them into the coconut and panko mix.

  5. Once all shrimps have gone through all the stations, sprinkle with sea salt Air fry the shrimps for 12 minutes at 350oF or until desired crispiness
    to taste.

  6. For the mango sauce using a house blender, blend the mango, 1⁄2 lemon juice, the wine, basil, mint, cilantro, and top with sea salt to bring all the flavors forward.

  7. For platting serve the Coconut Shrimps over a bed of oyster mushroom, and king oyster mushrooms, drip with Mango Sauce to your heart’s content, and top with fresh basil for decoration.

Matthew Revich