Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 pound large shrimp
- 1/2 cup dry sherry
- 1 teaspoon curry powder
- 1 1/4 cups all-purpose flour, divided
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup flaked coconut
- 3/4 cup dry bread crumbs
- Vegetable oil for frying
- 3 cups hot cooked basmati rice
- Mango chutney (optional)
- =
Directions
Peel shrimp, leaving tail shell; devein. Butterfly shrimp by cutting almost all the way through along vein side.
Combine sherry and curry powder; marinate shrimp in sherry mixture in refrigerator 30 minutes.
Combine 1/2 cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth. Combine coconut and bread crumbs in rectangular dish. Coat shrimp in remaining 3/4 cup flour, then batter, then coconut mixture. Let stand 20 minutes before cooking.
Heat 1 inch oil to 350 degrees in heavy pan with 3-inch side rim. Fry shrimp until golden; do not crowd in pan. Drain on paper towels. Serve shrimp with rice and with mango chutney, if desired.