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  • Prawn And Coconut Tempura With Chilli Tomato Sauce

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    Prawn And Coconut Tempura With Chilli Tomato Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Oil
    • 1 sm Onion, finely minced
    • 1 x Clove garlic, finely minced
    • 2 x Red chillies, finely minced
    • 450 gm Fresh tomatoes, roughly minced (1lb)
    • 1/2 tsp Tabasco sauce
    •     Salt and freshly grnd black pepper
    • 600 gm Frzn tiger prawns, defrosted and shelled with tail left on
    • 4 med Size egg whites
    • 40 gm Dessicated coconut, (1 1/2oz)
    • 1 tsp Cornflour
    •     Oil for deep frying

    Directions

    1. Heat the oil in a fryng pan, over a moderate heat add in the onion, garlic, chillies and tomatoes. Cook for 4-5 min.
    2. Sieve the cooked tomatoes into a bowl, add in the tabasco and seasonong to taste.
    3. Put to one side whilst cooking the prawns.
    4. Place the egg whites, coconut and cornflour in a bowl and mix together.
    5. Heat the oil in a heavy based pan to 170 C, 370 F, using a cooking thermometer or possibly alternatively if avaialble, use a thermostatically controlled deep fat fryer.
    6. Dip each prawn into the tempura batter and fry the prawns, 4-5 at a time, for 3 min till golden.
    7. Notes Serve the prawns with the chilli tomato sauce as a starter or possibly with drinks.
    8. NOTES : Oriental style dish of deep fried prawns.

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