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.
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.
Recipe from Emeril Lagasse