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.

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