Tag-Archive for » Beer Battered «
I found this on recipezaar I had been looking for coconut shrimp recipe with a marmalade dipping sauce I have my own recipe but wanted to try something new. It was wonderful I loved the crispy coconut covered shrimp with the dipping sauce it was really good. I only made four Jumbo, Jumbo Shrimp, so cut back a bit on the ingredients. I served this as part of a huge seafood platter with lobster thermidor, king crab legs, prawns, fried fish and blackenend salmon. I was only serving three of us and we were stuffed to brimming but it was an excellent seafood platter and these were a nice addition.
Ingredients
Batter
8 Fluid ounces flat beer
1 Cup self-rising flour
2 Cups sweetened flaked coconut, divided (one 7-ounce package)
2 Tablespoons sugar
1/2 Teaspoon salt substitute
12 Jumbo shrimp
Vegetable oil (for frying)
Paprika
Marmalade Dipping Sauce
1/2 Cup orange marmalade
2 Teaspoons stone ground mustard
1 Teaspoon prepared horseradish
1 Dash salt
Method
To Make the Dipping Sauce
1. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
To Make the Batter
1. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
2. Mix well, then cover and refrigerate for at least one hour.
To Prepare the Shrimp
1. De-vein and peel off the shell back to the tail.
2. Leave the last segment of the shell plus the tail as a handle.
3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
4. Use enough oil to cover the shrimp completely.
5. Pour the remainder of the coconut into a shallow bowl.
6. Be sure the shrimp are dry before battering.
7. Sprinkle each shrimp lightly with paprika before the next step.
8. Dip one shrimp at a time into the batter, coating generously.
9. Drop the battered shrimp into the coconut and roll it around so that it is well coated.
10.Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
11. Flip the shrimp halfway through.
12. Drain on paper towels briefly before serving with marmalade sauce on the side.
All photos taken by me unless otherwise stated.
This is another recipe I made for a seafood platter night it was really good and again the ingredients listed below are just a guess for 4 people I think it will be about right. As I said in previous posts because I was making this as part of a large platter I cut back on everything because of all the dishes I made. I am also listing 2 of the sauces I made below; The lemon mayonnaise I served with the fish and the twist on the more traditional cocktail sauce I served with the prawns and crab meat.
Ingredients
3/4 Cup self raising flour
3/4 Cup plain flour
1 Teaspoon five spice powder
1 Egg
11/2 Cups beer
Vegetable oil, for deep frying
800g white fish fillets
Lemon Mayonnaise
2/3 Cup mayonnaise
1 Teaspoon finely grated lemon rind
2 Teaspoons lemon juice
Cracked black pepper to taste
Cocktail Sauce
3/4 Cup mayonnaise
4 Tablespoons tomato ketchup
1 dash of Cognac
2-3 drops Tabasco sauce
2-3 drops Worcestershire sauce
Pinch of paprika
Method
1. Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix)
2. Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
Lemon Mayonnaise
1. Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
Cocktail Sauce
1. Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
All photos taken by me unless otherwise stated.
