Coconut Shrimp
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150 ml of Aztecan coconut liqueur cream
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200 gr of fresh shrimp
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1 pc. coconut
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100 gr of grated coconut
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20 grams of cream cheese
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3 grams of pepper
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5 grams of salt
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10 g manila mango
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1 g of habanero chile
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500 ml of vegetable oil.
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60 gr of egg
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50 grams of flour
Procedure
Approximate cost: $140.26
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Split the coconut and reserve the water. Blend the liqueur cream, 50 ml of the coconut water, the cream cheese, the habanero pepper, the manila mango, salt and pepper. Mix and reserve.
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Cleaning the shrimp is removing the shell, seasoning and breading the shrimp by passing them through flour, egg and grated coconut. Deep fry and drain on absorbent paper.
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Serve the shrimp in half a coconut and accompanied by the liqueur cream.
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Suggestion: the shrimp should be fried at the moment so that they are crispy.
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