Wednesday, March 20, 2013
Baked coconut shrimp over jasmine rice with my homemade mango-peach-habanero sauce & fresh chopped strawberries
Jasmine rice
2 cups of Jasmine rice
2 cups of water
1 can of coconut milk (light)
1/4 cup of brown sugar
1/4 cup of oil/butter (I prefer oil; however, butter gives it a richer taste)
1. Heat up oil
2. Brown the rice
3. Once the rice has been brown add water, coconut milk, and brown sugar
4. Let it simmer for approximately 15-20 minutes
**Optional: Toast unsweetened shredded coconut and sprinkle over rice. You can also add chili flakes and garnish with sprouts. I prefer to use pea sprouts since the flavor is light.
Coconut Shrimp
1 pound of large peeled shrimp
2 eggs
1 cup of flour
1 t. Salt
1 bag of unsweetened shredded coconut
1. Wash shrimp and pat dry with paper towel
2. Mix flour with salt and set aside
3. Mix 2 eggs in a separate bowl and set aside
4. Place shredded coconut on a flat dish
5. Dip shrimp in this process: egg, flour, egg, and shredded coconut
6. Place shrimp on a nonstick cooking sheet
7. Heat oven at 425 and bake for 10 minutes
8. After 10 minutes turn shrimp and bake for another 6-8 minutes
9. Let it cool
Sauce
I used my homemade peach habanero jam blended with fresh mangoes & added fresh chopped strawberries. Making the jam can be time consuming; however, you can use your favorite sauce or blend peach jam with fresh habaneros/jalapenos and mangoes.
ENJOY!!!
XoXo- J.Chan
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