Pineapple
Tamarind
Crispy Shrimp
4-6x
| Preparation | 20 mins |
| Cooking | 40 mins |
Ingredients
Seasoned flour
- 1½ cups flour
- 1 Tbsp. garlic powder
- 1 tsp. pepper
- ½ tsp. salt
Batter
- 1 cup flour
- 1 tsp. salt
- ⅛ tsp. pepper
- 1 beaten egg yolk
- 1¼ cups water
Shrimp
- 1 lb. shrimp, shelled, tails on and deveined
- ⅓ cup Pulo Pineapple Tamarind Marinade plus more for dipping
- Canola oil for frying
Rice
- 2 cups Basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 cup pineapple cut into small chunks
- ¼ cup coconut toasted
- 3 Tbsp. cilantro or green onions, chopped
- Salt to taste
Steps
- Mix together the shrimp and Pulo sauce. Let marinate for 1 hour. Mix together the seasoned flour ingredients and set aside. Just before starting to fry, mix together the water and egg for the batter and add the dry ingredients.
- Heat the oil in a deep fryer or deep wok (2″ oil for the wok) to about 365F. Dredge shrimp in flour and then in batter and then back in flour. Fry in the oil for about 10 min. or until golden and crispy. Drain on paper towels. Salt immediately when removed from oil.
- Meanwhile rinse rice in a sieve until the water runs clear. Mix the coconut milk and water together. Add salt to taste. Cook according to package information. Fluff rice and add pineapple and toasted coconut. Top with cilantro or green onions. Serve with the crispy shrimp and individual Pulo Pineapple Tamarind Sauce for double dipping!