Coconut Shrimp With Curried Hummus Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
3/4 cup: Unsweetened shredded,
Coconut, abt 2oz
12 medium: Shrimp, shelled
Halved lengthwise,
And deveined,
Salt and pepper,
3 tbsp: Honey,
1/2 cup: Prepared hummus, abt 4oz
2 tsp: Madras curry powder,
24 Miniature: pappadums or,
2: Pita breads,
Split in half,
Horizontally, then cut
Into wedges and toast,
24: Cilantro leaves,
Directions:
Preheat the oven to 350 F. Toast the coconut for about 5 min, tossing
occasionally, until golden and crisp. Transfer to a plate and let
cool.
Season the shrimp with salt and pepper and brush with the honey. Toss
the shrimp in the coconut and arrange them on a baking sheet. Bake
for about 7 min, or until the shrimp are cooked through. Let cool.
In a small bowl, combine the hummus and curry powder/ Transfer to a
pastry bag fitted with a small round tip and pipe a dime-size amount
of curried hummus of each pappadum (or piece of pita). Or dollop the
hummus on the pappadum. Top each pappadum with a coconut shrimp,
garnish with a cilantro leaf and serve.
Food and Wine December 1995
Source from luhu.jp
occasionally, until golden and crisp. Transfer to a plate and let
cool.
Season the shrimp with salt and pepper and brush with the honey. Toss
the shrimp in the coconut and arrange them on a baking sheet. Bake
for about 7 min, or until the shrimp are cooked through. Let cool.
In a small bowl, combine the hummus and curry powder/ Transfer to a
pastry bag fitted with a small round tip and pipe a dime-size amount
of curried hummus of each pappadum (or piece of pita). Or dollop the
hummus on the pappadum. Top each pappadum with a coconut shrimp,
garnish with a cilantro leaf and serve.
Food and Wine December 1995
Source from luhu.jp