Coconut Shrimp Pancakes With Fresh Herbs Recipes

COCONUT SHRIMP PANCAKES WITH FRESH HERBS

Steps:

• Whisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
• Place bacon in a large nonstick skillet. Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1-2 minutes.
• Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. turmeric, then add to bacon in skillet. Continue to cook, stirring often, until shrimp is opaque and bacon is crisp, about 5 minutes. Transfer to a large bowl and toss with scallions. Wipe out skillet.
• Heat 1 tsp. oil in same skillet over medium-high. Add one-quarter of shrimp mixture and shake to distribute in an even layer. Once sizzling, pour 1/2 cup pancake batter over shrimp mixture, being careful not to tilt pan to shift the even layer of shrimp mixture. Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and center is fully set, 2-3 minutes more. Carefully slide onto a plate. Repeat with remaining oil, shrimp mixture, and batter to make 3 more pancakes.
• Top pancakes with mung bean sprouts and herbs. Drizzle with chili oil, if using, and serve with lime wedges alongside.

ASIAN SHRIMP PANCAKES

Steps:

• In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.

BANH XEO (VIETNAMESE SHRIMP PANCAKES)

Steps:

• Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
• Mix rice flour, water, coconut milk, green onions, and saffron powder.
• Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
• Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Steps:

• Shell and devein shrimp. Wash them thoroughly, and set aside.
• Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
• Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.