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Yield
Serves : 8

How to Make It

Step 1    

Put the flour, eggs and coconut in separate shallow bowls. Dredge the shrimp first in the flour, then in the eggs and then in the coconut; press the coconut firmly onto the shrimp. Arrange the shrimp on a baking sheet, cover and refrigerate for at least 1 hour or overnight.

Step 2    

In a medium saucepan, heat the vegetable oil over moderate heat to 350°. Working with 2 at a time, fry the shrimp until golden brown, about 4 minutes. Drain the shrimp on a rack set over a baking sheet and keep warm in a low oven.

Step 3    

In a blender, process the tamarind syrup, vinegar, olive oil, salt and pepper. Put the greens in a bowl, add the dressing and toss to coat. Mound the salad on 8 small plates. Set 2 shrimp beside each salad and serve.

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