Coconut Shrimps with Spicy Mango Sauce

I previously shared with you my classic tempura shrimp recipe (you can find it here). This original recipe is wheat flour based. Recently, I’ve decided to try a gluten free diet. Not because I’m sick but just because it seems to be healthier. Also it lets me to discover all other amazing grains other than wheat. All these inspired me to create a new tempura shrimp recipe that is maybe even better than the original one!
It is made with rice & coconut flour which makes it very crispy. It goes really good with the sweet & spicy Mango sauce!

Follow us on Facebook & Instagram

For around 50 shrimps:
70g rice flour (6 tablespoons)
 15g coconut flour (1 tablespoon)
 1 egg yellow
 lemon juice from half a lemon
 1/2 teaspoon chili paste (you can add more for more heat ;) )
 3 tablespoon + 1 tablespoon grated coconut
 4 tablespoons coconut cream
1 tablespoon soy sauce
150-200ml cold water (to get the good texture)
oil for frying (rapeseed oil, grape seed oil but NOT the sunflower oil)
Spicy Mango Sauce:
 1 ripe mango
 3 apricots
 1 chili pepper
 1 onion
2 tablespoons of Malibu Rum (or coconut cream)
 1/2 teaspoon chili paste (you can add more for more heat ;) )
 garlic, 1 little clove

1. If you plan to use frozen shrimps (as I did this time) you should put them out now.

2. You should start with the sauce. It will need to cool down. First, caramelize the onion with a bit of oil. At the same time steam the chili pepper. I remove its seed so it is less hot. Steaming it will make it easier to remove the skin.

MF5_5521

3. When done, add sliced mango (without skin) and apricots. Add steamed chili pepper without skin. Cook everything together for about 10min on a medium heat. Stir time to time. After this time all fruits should turn into “puree” and the sauce should be reduced a bit. Add the chili paste, Malibu and crushed garlic. Stir it all together. Put on the side and let it cool down.

MF5_5687 MF5_5700

4. Mix all ingredients for the tempura batter except the water. It should give you a quite thick dough. Slowly, while stirring all the time, add water to obtain a good texture of the batter. It should get liquide but still quite thick to coat your shrimps well. Dip your shrimps in it.

MF5_5710 MF5_5711 MF5_5713 MF5_5731

5. Heat up the oil in a large pan. Using a tablespoon put out shrimp by shrimp and sprinkle each with a bit of grated coconut before putting on the oil. Fry them on each side for 1-2min until they are golden brown. After frying put out the shrimps on the paper towel to remove the excess of oil.

MF5_5737 MF2_1981

6. Serve both still hot or cold with the spicy mango sauce. Enjoy! 

MF5_5755 MF5_5760 MF5_5768 MF5_5782

This entry was posted in Asia, Dinner, Fruits, Sauce, Snack, Spices. Bookmark the permalink.

2 Responses to Coconut Shrimps with Spicy Mango Sauce

  1. MJ says:

    This looks amazing! I am going to try to make this when I have company over next weekend!

Here you can leave a comment!

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 
5 stars based on 3 reviews