coconut shrimp

Coconut Shrimp

Ingredients

18 shrimp deveined, peeled, tails left on.
1/2 cup coconut flakes
2 teaspoons grated lime peel
1 cup Panka break crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
peanut oil
1/2 cup cornstarch
white pepper
curry powder
coconut milk

Directions

Marinate shrimp in a mixture of coconut milk and 1 tablespoon curry powder. Marinate for 2 hours.
Before rolling in coconut flakes
Mix 1 cup Panka breadcrumbs, 1/2 cup coconut flakes, 2 teaspoons grated lime peel, 1 teaspoon salt and 1/4 teaspoon pepper.
In another bowl whisk 2 eggs.
In a third bowl, mix 1/2 cup cornstarch, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon cayenne pepper.
Dip the shrimp in cornstarch mixture, next in the egg mixture and then roll in breadcrumb mixture.
Heat peanut oil to 350 degrees F. and gently drop 4 shrimp at a time into oil. Keep the oil at 1/4 - 1/2 inch deep and at 350 degrees F.
Serve immediately.

Dipping Sauce

Ingredients

1 teaspoon tamarind
1 1/2 tablespoons lime juice (freshly squeezed)
2/3 cup mayonnaise
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon freshly grated ginger
fresh cilantro

Directions

Whisk tamarind into lime juice first until dissolved. Stir in remaining sauce ingredients.
Make ahead and chill in refrigerator.
When serving, top the sauce with chopped fresh cilantro.

Cabbage & Turnip Slaw with Yoghurt

Melissa Clark writes interesting food articles in the New York Times. This one caught David’s eye, we found it refreshing and different.


Turnip and Cabbage Slaw with Yoghurt Dressing
Ingredients

1 fat garlic clove
Kosher salt
1/2 cup plain Greek yoghurt
1/4 cup extra virgin olive oil
Black Pepper
1/4 head cabbage cored and shredded (4 cups)
2 medium turnips peeled and coarsely grated (or pulsed in a food processor)
1/4 cup chopped dill

Directions

Finely chop garlic, sprinkle with a pinch of salt and pound in a mortar until it is mashed to a paste. In a small bowl whisk together the garlic paste, 1/4 cup extra virgin olive oil, 1/2 cup Greek yoghurt, 1 teaspoon salt and a shake of pepper. Peel the turnips and chop into chunks, then pulse about 6 times in a food processor. Remove the outer leaves and the center core from the cabbage, cut the cabbage in half and then slice the cabbage into half moons. The pieces will shred apart.
In a large bowl combine cabbage, turnips dressing and 1/4 cup chopped dill. Toss well to combine.