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Two
tall wooden tikis - carved religious figures - guard the entrance to a
longhouse restaurant, a reproduction of a Polynesian chieftain's
dwelling. The menu features an exotic array of South Pacific
island foods, with particular emphasis on fish and chicken.*
POLYNESIAN
SHRIMP
A
fragrant deep fried shrimp**
2 pounds
raw shrimp
1 & 1/2 teaspoons salt
1 tablespoon curry powder
1/2 teaspoon ginger
1/3 cup lemon juice
1/3 cup cornstarch
2 cups flour
2 teaspoons baking powder
3/4 cup milk
2 cups packaged finely grated coconut
Vegetable oil for deep frying
Remove
the shells of the shrimp, but leave the tails intact. With a
sharp knife, slit the backs and rinse out the black vein under cold
running water. Dry on paper towels.
Mix together the salt,
curry powder, ginger and lemon juice. Add the shrimp and let
stand at room temperature 2 hours. Drain and reserve the
marinade. Dip the shrimp in the cornstarch.
Make a batter
of the flour, baking powder, milk, and reserved marinade. Dip
the
shrimp in it, then roll in the coconut. Heat the oil to 375
degrees in a frying kettle. Fry the shrimp 3 minutes or until
delicately-browned. Drain.
6 to 8 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
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