– courtesy of Ivy Bar & Kitchen, Burlington
Coconut Shrimp & Mango Lime Salsa
8 12U shrimp, cleaned and deveined
1 cup (250 mL) seasoned flour (flour, salt, pepper to taste)
1⁄4 cup (60 mL) 2% milk
1 cup (250 mL) Panko bread crumbs
2 cups (500 mL) unsweetened coconut Mango Lime Salsa (recipe below)
Butterfly shrimp by cutting from top to tail leaving a small layer uncut. Place flour in one bowl, combine eggs and milk in second bowl, and combine coconut and Panko in a third bowl to build a coating station. In order, dredge, wet and coat each shrimp in flour, then egg wash, then Panko mixture leaving the tail clean. Ensure each piece is completely covered and place on a tray lined with parchment paper. Repeat until all shrimp are coated. Shrimp must be cooked as soon as breaded because the moisture purge will burn in the hot oil. Fry shrimp in a clean 350oF fryer, remove after two to three minutes and place on a paper towel to dry. On a clean platter, arrange shrimp in a line of four, and then repeat reversing the other four so that the tails touch. Spoon one tablespoon of salsa on the back of each shrimp putting a small amount on the plate.
Mango Lime Salsa
1 ripe mango
2 oz micro greens baby cilantro
1⁄4 red onion, finely diced
1⁄4 red pepper, finely diced
1⁄4 cup red Thai chili sauce
salt and pepper to taste
Core mango and dice all flesh into equal 1/8-inch square pieces. Repeat for onion and red pepper, being careful to remove all seeds and core from both. In a mixing bowl, combine mango, onion and pepper. Tear the baby cilantro to release oils and combine. Cut each lime in half and juice into the mixture through a sieve. Add red Thai chili sauce and mix well. Let sit in the refrigerator for 12 to 24 hours to let flavours combine.