Prawn and coconut tempura with chilli tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | small | Onion; finely chopped |
| 1 | Clove garlic; finely chopped | |
| 2 | Red chillies; finely chopped | |
| 450 | grams | Fresh tomatoes; roughly chopped |
| ; (1lb) | ||
| ½ | teaspoon | Tabasco sauce |
| Salt and freshly ground black pepper | ||
| 600 | grams | Frozen tiger prawns; defrosted and |
| ; shelled with tail | ||
| ; left on | ||
| 4 | mediums | Size egg whites |
| 40 | grams | Dessicated coconut; (1 1/2oz) |
| 1 | teaspoon | Cornflour |
| Oil for deep frying | ||
Directions
CHILLI TOMATO SAUCE
TEMPURA
Heat the oil in a fryng pan, over a moderate heat add the onion, garlic, chillies and tomatoes. Cook for 4-5 minutes.
Sieve the cooked tomatoes into a bowl, add the tabasco and seasonong to taste.
Put to one side whilst cooking the prawns.
Place the egg whites, coconut and cornflour in a bowl and mix together.
Heat the oil in a heavy based pan to 170 C, 370 F, using a cooking thermometer or alternatively if avaialble, use a thermostatically controlled deep fat fryer.
Dip each prawn into the tempura batter and fry the prawns, 4-5 at a time, for 3 minutes until golden brown.
Notes Serve the prawns with the chilli tomato sauce as a starter or with drinks.
Converted by MC_Buster.
NOTES : Oriental style dish of deep fried prawns.
Converted by MM_Buster v2.0l.