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Macademia Shrimp with Lichee Sauce - ....from La Palapa Restaurant Fall-Winter/2001 INGREDIENTS 16 giant shrimp, peeled and deveined 3 eggs, beaten 120 g. shredded fresh coconut Pinch of salt Pinch of pepper 200 g. finely chopped pecans 8 oz. Lichee sauce For the Lichee sauce: 200 g. lichee fruit 1 small clove of garlic 250 g. chopped onion 200 g. butter 4 oz. white wine 150 g. cream PREPARATION 1. Mix pecans, coconut, salt and pepper in a shallow dish. 2. Dip shrimp into egg and roll in nut mixture. 3. Place in a baking pan at bake at 180 C for five minutes. 4. Serve over Lichee sauce. For the Lichee Sauce: 1. Put butter, garlic, onion and lichees in a sautee pan. 2. Cook at low heat until soft. 3. Add white wine and reduce. 4. Pour mixture into a blender and add cream while blending. 5. Serve immediately with shrimp.

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