Title: Coconut shrimp w\ star fruit, black bean salsa & passion
 Categories: E., Shrimp
      Yield: 4 Servings
 
      2 lb Large shrimp (about 24)
           Peeled, tails on, and
           Deveined
      1    Egg yolk, slightly beaten
      1 cn Red Stripe Beer
      2 c  Flour
      1 ts Salt
      2 c  Fresh coconut
      2    Egg whites, beaten to medium
           Peaks
      1    Star fruit, sliced into
    1/2    -inch slices
      1 c  Cooked black beans
    1/2 c  Roasted corn kernels
    2/3 c  Peeled, seeded, and chopped
           Italian tomatoes
    1/2 c  Chopped green onions
    1/2 c  Minced red peppers
      2    Jalapenos, seeded and minced
           Juice of two lemon
      3 tb Chopped cilantro
      1 ts Minced garlic
           Cumin to taste
           Salt and pepper
      1 c  Sour cream
      1    Passion fruit, seeds removed
           And reserved, minced
           Salt and pepper
 
  Preheat the fryer.  In a mixing bowl, whisk the egg and beer together.
  Whisk in the flour, salt and coconut.  Whisk until smooth. Fold in
  the egg whites before dipping the shrimp.  For the salsa: In a mixing
  bowl, combine the star fruit slices, black beans, roasted corn,
  tomatoes, green onions, red peppers, and jalapenos, together. Mix
  thoroughly. Stir in the juice of one lemon, 2 tablespoons chopped
  cilantro, and garlic. Season with cumin, salt and pepper.  For the
  cream: In a mixing bowl, combine the sour cream, juice of one lemon,
  1 tablespoon chopped cilantro, passion fruit seeds, and minced
  passion fruit. Mix to incorporate. Season with salt and pepper. Fry
  the shrimp for 2 to 3 minutes. Remove from the fryer and drain on a
  paper-lined plate.  Season with Essence.
  
  Dab three small pools of the cream around the edge of the plate.
  Mound the salsa in the center of the plate.  Place the shrimp around
  the salsa. Garnish with parsley and toasted coconut.