Shrimp Pakoras with Coconut Rice

Directions

1. In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
2. Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
3. Combine salt, lemon juice, and pepper to taste and rub all over the shrimp. Set aside in a non metallic bowl and let stand for 20-30 min.
4. Meanwhile, to make the batter, put the flour in a bowl and stir in the seeds from the cardamom pods, the turmeric, baking soda, lemon zest, and salt and pepper to taste. Make a well in the center and gradually stir in the water until a thin batter similar to light cream forms.
5. Add butter to to pan, cook the garlic, ginger, greens onions, and shallots for 2-3 min. Add the heavy cream and thai chili sauce, let simmer while you start the shrimp.
6. Heat enough oil for deep- frying in a wok, deep- fat fryer, or large heavy bottomed pan to 350-375 fahrenheit, or until a cube of bread brown in 30 sec. Stir shrimp into the batter. Remove shrimp from the batter, without crowding the pan, drop shrimp in the hot fat and cook for 2.5 minutes, or until golden brown.
7. Use a slotted spoon to remove the cooked shrimp and drain on crumpled paper towels. Continue until all the shrimp is cooked, then serve hot with slices of mango.
8. Cooks tip
9. The batter can be made several hours before and set aside, covered with plastic wrap.Stir it well before using and add some extra water if it becomes to thick.