Coconut Shrimp With Beer

Ingredients:

1400 grams shrimp, peeled and deveined

3 cups flour

3 eggs

330 grams beer

225 grams coconut, shredded

1/4 cup flour

Peanut oil to fry

How to cook:

Mix the cup flour and the coconut in a shallow dish. Set aside. Heat a large skillet or wok with about peanut oil. Heat until 365 degrees. Rinse and pat dry the shrimp.

Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes. Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Kali oreksi!

Coconut Soup

Ingredients:

1 medium butternut squash, halved seeds removed

2 tablespoons olive oil

1 cup carrots, chopped

1 cup onion, chopped

2 tablespoons curry 

1 tablespoons cumin

400 grams coconut milk

4 cups vegetable stock

Handful chives, chopped

Salt and pepper

How to cook:

Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt. Place cut side down on cookie sheet. Roast for 30 – 45 minutes until tender. Remove from skin and cut into large cubes. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender. Add coconut milk and vegetable stock. Add curry powder and cumin. Add roasted butternut squash. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes. Blend in small batches until creamy. If you want, you can garnish with chopped chives. Kali oreksi