Our very first basket contained two coconuts. It was an adventure to get the "milk" out and then to open the coconuts. Cutting the meat out left my hand with a permanent scar! But oh my, the food turned out SO yummy!! It was (almost) worth all the effort!!
To drain the coconut, hammer in a nail or two and then drain and strain the milk. One coconut generally produces around 3/4 cup of liquid. Add in water and about a TBSP of sugar to make 2 cups of liquid (also add in shredded coconut if you have some ready in time). Heat the liquid and add in 1 cup of rice. Let boil and then turn down the heat to low. Cook 20 minutes.
Cut out the "meat" of the coconut and put in food processor to shred. Put about 1/2 cup in a bowl. In another bowl add 3 egg whites beaten well. In a third bowl put cornstarch mixed with about a TBSP of seasoning (Seasonall salt, chili powder, cayenne pepper - mixed). Heat oil in a deep pan. Take uncooked, deveined and detailed shrimp and dip into cornstarch mixture, then dip into egg whites, then dip into coconut and put into hot oil. Cook until a light golden brown.
Put the coconut on top of the rice. Serve with a side of sauce: 1/4 c. apricot/pineapple preserves, 1 TBSP dijon mustard, 1 tsp honey.
Enjoy!
To drain the coconut, hammer in a nail or two and then drain and strain the milk. One coconut generally produces around 3/4 cup of liquid. Add in water and about a TBSP of sugar to make 2 cups of liquid (also add in shredded coconut if you have some ready in time). Heat the liquid and add in 1 cup of rice. Let boil and then turn down the heat to low. Cook 20 minutes.Cut out the "meat" of the coconut and put in food processor to shred. Put about 1/2 cup in a bowl. In another bowl add 3 egg whites beaten well. In a third bowl put cornstarch mixed with about a TBSP of seasoning (Seasonall salt, chili powder, cayenne pepper - mixed). Heat oil in a deep pan. Take uncooked, deveined and detailed shrimp and dip into cornstarch mixture, then dip into egg whites, then dip into coconut and put into hot oil. Cook until a light golden brown.
Put the coconut on top of the rice. Serve with a side of sauce: 1/4 c. apricot/pineapple preserves, 1 TBSP dijon mustard, 1 tsp honey.
Enjoy!
No comments:
Post a Comment