Curried coconut shrimp and Merrydown cider review

I love cider, more than beer. I started off with the really sweet ones and now my preference is the medium or the dry ones which are perfect to glug on a hot summer afternoon. A couple of weeks back, we had some great weather and as luck would have it Merrydown Cider sent me their cider to review. It was my first time with Merrydown and my first cider this season and so was really excited. Yes, I do have seasonal drinks, in case you ask ;)

They also sent me a Great Summer Celebrations recipe booklet featuring some great ideas using cider as a key ingredient, which you can download. Since summer is just around the corner (or I'm hoping its just around the corner), I thought the cider would be a great addition to the BBQ parties and brunches. I paired it with this simple coconut shrimp starter and it was perfect. I always think fried food and cold drinks go hand in hand. My initial plan was to make a cider-batter for the shrimp, but the dry cider bottle broke in transit and so had to just do a pairing instead. I promise I'll update the post once I get hold of their dry cider, which I'm pretty sure would be my favourite out of the two. Not that the medium cider was any bad, but it was a teeny tiny bit on the sweeter side and since I've evolved from  the really sweet drinks (be it wine, cocktails or cider), the dry version would have hit the spot (or so I think). 

Anyways, coconut shrimp has made its way through to my blog before and this time I did a curried version which is not too bad, but I preferred my first version better. The marinade options are endless and if you do get your hands on some dry beer or cider, then the batter would be even better. I served the shrimp with a mayo-ketchup sauce (recipe here), but feel free to serve with just ketchup or any other hot sauce.

Serves 2 to 3 as starter

Shrimp- 250 gms, cleaned and deveined

Curry powder- 1 tsp

Salt- to taste

Plain flour- around 1/4 cup

Baking soda- 1/4 tsp (optional)

Pepper- 1/4 tsp

Salt- to taste

Egg- 1, small

Water- 1 to 2 tbsp

Dessicated coconut- 1/2 to 1 cup

Oil- to fry

Marinate the shrimp with curry powder and salt and keep aside for about 15 minutes.

In a bowl whisk together the flour, baking soda, pepper and salt.

Add the egg and enough water to make a smooth batter. It shouldn't be too loose.

Tip in the marinated prawns into the batter and mix well to coat the prawns evenly.

Get the dessicated coconut ready in a plate

Heat oil in a deep saucepan. Check that the oil is done by dropping some batter into it. If it floats to the top immediately then you are good to go.

When ready to fry, take each shrimp out of the batter, drip off any excess and roll in the dessicated coconut a couple of times to coat as evenly as possible.

Drop into the oil. 

Repeat with remaining shrimp. 

Once the prawns turn golden brown on one side (in about 2 minutes), turn them over and cook for another 2 minutes or so.

Remove the shrimp with a slotted spoon and drain on paper towels.

You may need to fry them in a couple of batches, depending on the size of the pan.

With thanks to Merrydown Cider for sending me the samples.

Coconut Shrimp

I'm a total drama queen (my husband would love to support that with a few examples, but I shall pass) and i love all things dramatic..which is why i am glued on to More 4 on Thursday evenings to watch Brothers & Sisters. Those of you who have no idea what it is...its just plain drama. I watched the last episode and actually had tears in my eyes (also I'm PMSing I think!) when Kitty read out this poem for Rebecca and Justin at their wedding on the beach, after which she collapses cos she's a cancer patient and blah blah ...people from the US who are way ahead in Season 4...do not tell me what happens after that because I want to watch it on telly and be dramatic about it (I am so itching to catch the next episode online, but i shall resist)...people in India who watch it..sorry for the spoiler and people in UK who watch it...empathize with me. I actually have so much work I need to submit and I have been sitting on it for way too long. My editor keeps buzzing me on chat, asking when I'd submit them and I keep giving excuses. If she reads this, I'm dead!!!!! 'You have time for bloody melo-drama, but cant submit a 700-word article..pah!!!' she'd exclaim.

Anyhoo, the reason I brought up B&S is because, Coconut Shrimps were served as appetizers at their rehearsal dinner and it inspired me well enough to google it and make it the very next day (OK! that sounded a whole lot interesting in my head). I think its of Caribbean or Latin origin, I'm not sure, but they were absolutely yummy and a great starter with cocktails (well, in their case its always wine, but who cares). Once again Ro, the drama's that I watch have inspired me to make mouth-watering dishes, and the next time you whine while I sit glued to the TV, think twice!!!

Peeled and cleaned King Prawns- 200grams (I tried it with a small quantity, just to be on the safer side)

All Purpose Flour- 100grams

Corn Flour- 2 tbsp (optional)

Shredded coconut (not too sweet)- about 2 to 2 1/2 cups

Egg- 1, well-beaten

Pepper powder- 1 tsp

Chilli powder- 1/2 tsp

Salt- to taste

Oil- enough to deep fry

Heat oil in a sauce pan.

Season the AP flour and corn flour with pepper powder, chilli powder and salt. Place the prawns in the flour mix and coat on all sides, evenly.

Keep the eggs and the shredded coconut ready.

Dip the flour-coated shrimp in egg, roll it in the shredded coconut and then dunk into the hot oil. Fry for about 2 minutes (both sides) and drain on kitchen towels. Continue the process till all the prawns have been fried crispy brown.

Serve with some garlic mayo, or if you don't have the patience (like us) eat it while frying (of course I had to harass Ro into taking a pic before it was all over).

Notes: I am not a big fan of deep frying because I cant seem to do it without making a mess. So the next time, I'm gonna try baking it instead.

I would love to thank The Yummy Team for passing on the Sunshine Award to me and as usual would love to pass it on to all the creative cooks out there.

PS: I was discussing B&S and DH with my sis-in-law and her comment was, 'Once you have kids, there will be enough in-house drama to deal with.' I'm wondering whether I'll enjoy that kinda drama..well, I'll just have to wait and see. Adiós people!