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1
In a deep saute pan or pot, heat the oil to 360 degrees F.
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2
Combine the flour, sugar, and Essence in a medium bowl.
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3
Slowly add the beer and whisk to form a smooth batter.
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4
Place the coconut flakes in a shallow bowl.
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5
One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
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6
Fry in batches in the oil until golden, 3 to 4 minutes.
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7
Drain on paper towels and season lightly with Essence.
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8
Place the chutney in a bowl on a large platter.
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9
Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro.
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10
Serve immediately.
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11
Combine all ingredients thoroughly.
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12
Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
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13
In a saucepan over medium heat, heat the oil.
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14
Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes.
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15
Add the mango and cook, stirring for 2 minutes.
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16
Add the orange segments, vinegar, sugar, and zest, and bring to a boil.
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17
Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
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18
Remove from the heat and adjust the seasoning, to taste.
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19
Pour into a decorative bowl and let cool completely before serving.
