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Crispy Shrimp with Tamarind and Coconut

Chef Alberto Gonzalez - Restaurant La Higuera - Tamarindo Beach and Golf Resort

A recipe by Chef Alberto Gonzalez, chef at the El Tamarindo Beach and Golf Restaurant in Costalegre on the coast of the Pacific Ocean in Mexico.

 

Ingredients

Cocktail size shrimp
Fresh Ginger
Chopped carrots (Julienne Style)

For the Marinade

Soy Sauce
Olive Oil
Green Chilli
Coriander
Ajojoli OilGambas croustillants
Fresh Coriander
Whole Wheat Flour
Sesame Seeds
Cornstarch
Egg
Sunflower Oil
Bread Crumbs

Sauce

Tamarind pulp
Coconut milk
Coconut cream

 

Preparation

Mix the ingredients for the marinade, and dip in the shrimp and then roll them in the sesame seeds.
Place them on the pan one by one allowing them to cook until crispy.

Sauce

Mix perfectly all of the ingredients to obtain a sweet and sour sauce.
You may place the crispy shrimp and the carrot strips with the coriander leaves and the tamarind-coconut sauce on a plate.

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