Coconut and Macadamia Nut Battered Shrimp With Caramelized Pineapple Sauce

makes 8 appetizer servings

This play on the traditional coconut shrimp found all over Waikiki Beach features the addition of macadamia nuts and spice.

Caramelized Pineapple Sauce:
1 tsp. (5 mL) butter
3 Tbsp. (45 mL) finely minced onion
1/2 c. (125 mL) diced pineapple (cut into 1/2"/1.25 cm dice)
1/4 c. (60 mL) frozen concentrated pineapple juice*
1-1/2 Tbsp. (23 mL) seasoned rice vinegar
1 tsp. (5 mL) minced fresh ginger
1-1/2 c. (375 mL) vegetable broth
1 vanilla bean
1/2 tsp. (3 mL) low-sodium soy sauce
Pinch of cayenne pepper

Shrimp:
4 macadamia nuts, chopped
3 garlic cloves, chopped
1 tsp. (5 mL) ground turmeric
1 Tbsp. (15 mL) finely chopped fresh ginger
1/2-3/4 c. (125-175 mL) cold water
1 large egg, slightly beaten
1 c. (250 mL) rice flour
1/3 c. (75 mL) cornstarch
1/2 tsp. (3 mL) white pepper
1/2 tsp. (3 mL) ground cinnamon
1/2 tsp. (3 mL) ground coriander
2 tsp. (10 mL) sea salt
1/2 c. (125 mL) dry roasted macadamia nuts, finely chopped
Oil for deep-frying
1 to 1-1/2 c. (250-375 mL) long shred coconut, unsweetened
24 medium raw shrimp, shelled, deveined, with tail intact

*If frozen juice concentrate is unavailable, you can substitute an equal amount of tinned or bottled pineapple juice.

To make sauce: In a large sauté pan, melt butter over low heat. Add onion and cook until transparent. Add pineapple and cook until all ingredients are browned, about 15-20 minutes. Add pineapple juice and rice vinegar. Cook sauce for 5-10 minutes, or until thick and golden. Add the ginger and vegetable broth and bring to a boil. Add vanilla bean, soy sauce and cayenne pepper. Simmer for 15-20 minutes. Remove vanilla bean and discard. Purée sauce and set aside until needed. To make shrimp: In a blender, combine 4 macadamia nuts, garlic, turmeric and ginger; process until finely ground adding a small amount of water if needed to keep the mixture moving. Transfer mixture to a bowl and whisk in 1/2 c. (125 mL) water and beaten egg. Set aside. In a separate bowl, mix together rice flour, cornstarch, pepper, cinnamon, coriander and salt. Slowly stir in the nut and spice mixture, adding a little more flour if needed to make a thick batter. Stir in the 1/2 c. (125 mL) chopped macadamia nuts. Heat oil for deep-frying to 350°F (180°C) in a wok or deep saucepan. Place the coconut on a plate. When oil is hot, hold a shrimp by its tail and dip in the batter to coat all over. Then roll shrimp into coconut to cover well. Carefully slip the shrimp into the hot oil and fry a few at a time, until crisp and golden, about 3 minutes. Drain on paper towels and keep warm while cooking the remainder of the shrimp. Serve with the Caramelized Pineapple Sauce.

Calories: 388; Protein 9.2 g; Carbohydrate 36.5 g;
Fibre 6 g; Fat 24 g/serving

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