Recipe
Coconut Tempura Shrimp Recipe
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- 200 g Caster sugar
- 375 ml Double cream
- 1 25 cm sweet shortcrust pastry cake; baked blind
- Grated zest & juice of 2 lemons
- 2 Eggs
Directions
- Step #1 Preheat the oven to 160C/325F/gas3.
- Step #2 Mix the eggs, lemon zest and caster sugar for one min.
- Step #3 carefully mix in the cream, then the lemon juice & finally the desiccated coconut.
- Step #4 pour this into the pastry shell & bake this until golden all over (about 40 mins).
- Step #5 Remove & cool - leave for about one hr to firm up.
- Step #6 --.
- Enjoy the Coconut Tempura Shrimp recipe
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