Courtesy of La Palapa
INGREDIENTS
16 giant shrimp, peeled and deveined
3 eggs, beaten
120 g. shredded fresh coconut
Pinch of salt
Pinch of pepper
200 g. finely chopped pecans
8 oz. Lichee sauce
For the Lichee sauce:
200 g. lichee fruit
1 small clove of garlic
250 g. chopped onion
200 g. butter
4 oz. white wine
150 g. cream
PREPARATION
1. Mix pecans, coconut, salt and pepper in a shallow dish.
2. Dip shrimp into egg and roll in nut mixture.
3. Place in a baking pan at bake at 180 C for five minutes.
4. Serve over Lichee sauce.
For the Lichee Sauce:
1. Put butter, garlic, onion and lichees in a sautee pan.
2. Cook at low heat until soft.
3. Add white wine and reduce.
4. Pour mixture into a blender and add cream while blending.
5. Serve immediately with shrimp.
