Coconut breaded shrimp and curry tomato backstage – A detailed recipe for cooking. Share with friends: 
Food Photography: Robin Miller Time: 25 min. Difficulty: Easy Servings: 4 as a snack Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For shrimp:
- 24 large peeled and cut shrimps with tails
- 1 egg of category CO
- 2/3 Art. beer
- 1.5 tsp baking powder
- 3/4 Art. wheat flour (portioned)
- 2 tbsp. coconut flakes
- 2 – 3 tbsp. l vegetable oil (better than canola)
For tomato sauce Coulis:
- 2 sliced Bull Heart tomatoes
- 1/3 Art. baked garlic (portioned)
- 2 tbsp. l fresh lime juice
- 1 tsp curry powder
- Salt and ground black pepper
Recipes with similar ingredients: shrimp, tomatoes, eggs, flour, coconut flakes, lime juice, light beer, garlic, curry
Recipe preparation:
- In a medium-sized bowl, beat eggs, beer, baking powder and 1/2 Art. wheat flour. Pour the remaining 1/4 tbsp. wheat flour in shallow dish. Sprinkle coconut into a separate shallow dish shavings. Roll the shrimp in flour and shake off the excess. Dip in beer mixture and turn over several times. Roll the prawns in coconut flakes until they are covered with it from all parties.
- Heat in a large frying pan over medium heat. olive oil. Put the shrimp and sauté for 2 minutes. with each hand until ready and loss of transparency. Serve the shrimp with backstage. Leave the other half of the tomato sauce (about 1/3 Art.) for another seafood dish, “Mussels with salami and sausage tomatoes. “For tomato sauce Coulis: In the kitchen combine 1/2 baked garlic cloves (approximately 1/3 tbsp.), Tomatoes, lime juice and curry powder. Salt and pepper over to taste.
