Shrimp With Mustard And Coconut Recipes

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• If using whole coconut, pierce 2 softest eyes of coconut with a small screwdriver or a metal skewer, then drain and discard liquid. Bake whole coconut 15 minutes. Break shell with a hammer and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Finely shred enough coconut to measure 1 cup using the 1/8-inch-wide holes of a box grater.
• Finely grind mustard seeds with a pinch of salt in grinder. Finely chop whole chile (without slit) and mash in mortar with pestle along with ground mustard seeds and a pinch of salt until chile is finely ground. Add 1 tablespoon water. Mix to a paste. (Alternatively, very finely chop chile, then stir with mustard seeds and water to form a paste.)
• Toss shrimp with turmeric and salt.
• Heat oil in wok over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until it just turns pink, 2 to 3 minutes. Add grated coconut, mustard paste, remaining 6 chiles, and remaining 2 tablespoons water. Sauté, stirring, until water is absorbed and shrimp are well coated, about 2 minutes more.

Steps:

• Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
• Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
• Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
• Drain in paper towels.
• Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
• Jan.