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.
Cocktail size shrimp
Chopped carrots (Julienne Style)
For the Marinade
Whole Wheat Flour
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.
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.