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Shrimp Kelaguen Tempura on a Stick with Cilantro Chili Oil and Coconut Butter
Clayton Babas, Chef, Bistro at P.I.C.

12 black tiger shrimp (21/25 per pound size)

1/4 tsp sea salt
2 Tbs freshly squeezed lemon juice
1 fresh chili pepper, chopped
1 Tbs yellow onion, minced
1/4 tsp ground black pepper

Tempura Batter:
1 cup flour
2 Tbs cornstarch
1 1/2 cup ice water
1/4 tsp salt
1 Tbs baking powder
1 large egg

Cilantro Chili Oil:
1 cup fresh cilantro
1 cup vegetable oil
1 Tbs fresh chili pepper paste
pinch of salt
1 tsp fresh lemon juice

Coconut Butter:
1 cup fresh grated coconut
1/2 cup coconut milk
1/2 cup heavy cream
1 cup white wine
1/4 cup yellow onion, sliced

Peel and devein the shrimp. On a bamboo skewer, pierce the shrimp starting at the tail end and stopping an inch after exiting the head end. Cover and chill. Mix the ingredients for the marinade and put the skewered shrimp into the marinade. Cover and let stand for a minimum of 1 hour.

For the tempura batter, mix all ingredients together lightly, adjusting the water as needed to make a thin batter. Do not stir too much as you will toughen the batter.

For the cilantro chili oil, place all ingredients into a blender and blend on high speed until liquefied. Taste and adjust the salt as needed.

For the coconut butter, add the wine and onion into a large non reactive pot and heat on high until it comes to a boil. Add the fresh coconut and bring to a boil. Reduce the heat and simmer, reducing liquid by half. Add the coconut milk and heavy cream and bring to a boil. Reduce heat and simmer until reduced by a third. Turn off the heat and gradually add the cold butter until all is incorporated.

To prepare, remove the skewered shrimp from the marinade and shake off any excess marinade. Dredge lightly in cornstarch and dip into the tempura batter, making sure to cover only the shrimp, leaving the tail uncovered. Fry until golden brown. Arrange decoratively on a plate and ladle the coconut butter around. Drizzle the cilantro oil on top of the coconut butter to make a creative pattern.

Yield: About 4 Servings as an Appetizer

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