Large shrimp are coated in beer-based batter then rolled in corn flakes and coconut, then fried.
Fresh steamed lobster is topped with a fresh lemon sauce along with a mixture of broad beans, celery and tarragon and Castello® aged Harvarti cheese. Serve with a glass of crisp white wine.
Recipe from Fortune Restaurant, 2945 S. 108th St., West Allis, Milwaukee. Shrimp are coated in water chestnut flour, fried in wok then coated in a coconut sauce. The resulting shrimp look like little walnuts.
This simple recipe uses canned clams, or use fresh if have them, gruyere cheese, half and half and eggs. We added some optional chopped scallion.
Jumbo prawns are seasoned with garlic and cayenne then deep fried.