Recipe

Coconut Shrimp And Curry Scallops On Jasmati Fried Rice And Sweet Petite Peas Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 3 months, 3 weeks ago A little bit of this and some of that original recipe that came together rather well. The braised baby bok choy (recipe on my food page) gave color and extra taste. Prep:20m Cook:20m Servings:4	Mystic_rive
	an outoftheblue sea recipe

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Ingredients

2 c. freshly cooked cold basmati, jasmati or kasmati rice

1 c. frozen petite peas

1 cup toasted sesame seeds

16 medium shrimp

12-16 medium scallops

One-half cup tempura batter mix

One-third cup shredded coconut

One-fourth cup melted butter

1 teaspoon curry powder

1-2 quarts frying oil

cilantro and seasoning

Directions

Peel and de-vein the shrimp. Mix the tempura batter with water to a pancake-batter consistency. Add the curry powder to the butter. Preheat frying oil to 350 degrees.

Place scallops in a casserole dish and brush them with the curry butter. Bake scallops at 375 degrees for 8 to10 minutes.

Dip the shrimp in the tempura batter then dredge them in the coconut. Place the shrimp in the frying oil and cook until golden brown, 4-5 minutes.

Keep warm in low oven

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in a pre-heated pan :

around twice with sesame oil

add cold rice

frozen petite peas

cook quickly over high heat.

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on a long platter place the rice and peas down the center

shrimp on one side

scallops on other

toasted sesame seeds sprinked on rice

garnish with cilantro and emeril's bam

optional: serve with braised baby bok choy on the side

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Comments

danadooley 3 months, 3 weeks ago said:
Oh I love this recipe. It sounds so good and very original too. Wish you'd posted a picture though, would've been so nice to see it all come together on a platter - gorgeous I bet :)

neena51 3 months, 3 weeks ago said:
This looks delicious!!! thanks!

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