April 10th, 2009


Appetizer Recipes

Coconut Ahi Lettuce Cups
Outback Steakhouse Gold Coast Coconut Shrimp
Scallop Ceviche
Toasted Coconut and Lime Prawns

Outback Steakhouse Gold Coast Coconut Shrimp

Photo and recipe from Ron Douglas/Restaurant Recipes

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes (7 ounces)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
Vegetable oil for frying

Creole Marmalade Sauce

1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole gran mustard seed)
1 teaspoon prepared horseradish
Dash salt

Combine the beer, flour, 1/2 cup of coconut flakes, sugar and salt in medium bowl. Mix this completely with a wire whisk or electric mixer.

Cover and refrigerate for at least one hour.

Prepare the Creole marmalade sauce by combining the orange marmalade, mustard, horseradish and salt in a small bowl.

Mix thoroughly.  Cover and refrigerate at least 1 hour to allow all the flavors to come together.

If your shrimp need to be deveined or shelled, do that now, leaving a bit of shell on the tail as a handle.

Preheat the oil in a deep pot or fryer to 350 degrees F. Make sure you have enough oil to completely cover the shrimp.

Place the remaining coconut in a shallow bowl.  Completely dry the shrimp before battering. If your shrimp is not completely dry, the batter will not stick properly.

Sprinkle shrimp with a light dusting of paprika.

One at a time, dip the shrimp into the batter. Make sure they’re thoroughly coated other than the tail.

Place the battered shrimp into the coconut and lightly roll around to completely cover in coconut.

Deep fry shrimp for 2-3 minutes each or until they reach a nice golden brown.  You’ll need to turn them once or twice during the process.

Drain the shrimp on a paper towel.

Serve with a small bowl of Creole marmalade sauce.
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Scallop Ceviche

From Myriad Restaurant Group

1 pound sea scallops
salt to taste
1 cup chopped ginger
1/4 cup whole peeled garlic cloves
1 stalk lemongrass, roughly chopped
1 tablespoon olive oil
10 ounces coconut milk
10 ounces coconut water
1/2 cup fresh lime juice
1 jalapeño finely diced
1/4 cup finely chopped chives
1 red onion, thinly sliced
1/4 cup tomato, diced
To taste:
freshly ground black pepper
ginger juice, for seasoning
2 tablespoons coconut, toasted

Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each.

In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids.

In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.
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Coconut Ahi Lettuce Cups

From Edible Diaries

1 cup of coconut milk
2 kaffir lime leaves
1 lime zested and juice
1/4 teaspoon fish sauce
5 drops of chili oil
salt to taste

1 pound fresh ahi tuna steak cut into 1/4 inch cubes
1/2 a ripe mango cut into 1/4 inch cubes (1/2 cup)
1 avocado diced
1/3 cup chopped cilantro
2 green onions chopped (green part only)
4 iceberg lettuce cups (leaves)

Servings: 4 as a first course or appetizer

Combine coconut milk through fish sauce in a medium saucepan and bring to a slow boil. Once half has evaporated, remove from heat and cool.

Once sauce has cooled add chili oil. Cut tuna and avocado and place in a medium bowl and pour sauce overtop and toss. Add cilantro and green onions. Place on lettuce cup and top with mango.
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Toasted Coconut and Lime Prawns

Toasted Coconut and Lime Prawns

From Latina.com

1/4 cup sweet coconut flakes
1 tbsp. peanut or canola oil
3/4 lb. large prawns, shelled and deveined
1/2 tbsp. minced shallots
1/2 tbsp. minced garlic
1 1/2 oz. lime juice
1 1/2 oz. rice-wine vinegar
1 1/2 oz. sake or dry white wine
1 1/2 oz. Coco López cream of coconut or any coconut cream
1/8 cup chopped green onion
1/8 cup chopped cilantro
1 tbsp. vanilla extract
1 tbsp. sesame oil
1/2 tsp. red-pepper flakes (optional)
Salt and pepper to taste
Lime slices for garnish

In 350°F oven toast coconut flakes until light golden brown. Remove and set aside.

In sauté pan heat peanut or canola oil over medium heat. When oil is hot enough to make piece of shallot dance around in pan, carefully add prawns and cook about 1 minute on each side, until three-quarters cooked. Quickly remove prawns from pan and reserve on plate.

Add shallots to sauté pan. Cook until opaque, then add garlic, lime juice, rice-wine vinegar, and dry white wine. Reduce mixture by half and add coconut cream. Stir, add prawns, green onion, cilantro, vanilla extract, and sesame oil; and cook shrimp all the way through. Season with salt and pepper and, if desired, add red-pepper flakes to taste. If there isn´t enough sauce, add 1 ounce of water to pan before serving and reseason.

Serve with white rice and garnish with toasted coconut, lime slices, and green-onion flowers. Makes 2 servings.
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