Preheat a fryer to 350 degrees F.
In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence. Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.