Coconut Prawns with Thai Chili Sauce
Source of Recipe
Salty's Seafood Grill (Seattle, WA)
List of Ingredients
- 24 (21 to 25 count) prawns, peeled and deveined
- 2 ounces all-purpose flour
- 1 cup tempura batter, made with beer
- 2 cups coconut flakes (Baker's Tender Fresh)
- Thai Chili Sauce (recipe follows)
Instructions
- Butterfly the prawns so that they lay flat when open. Toss with flour until completely coated.
- Add tempura batter and coat with coconut flakes, pressing the prawns flat. It's best to let them rest for 2 hours before cooking.
- Heat canola oil to 375� F and fry prawns until light golden brown.
Serves 4
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Serve with:
THAI CHILI SAUCE
� 1 cup chili sauce
� 1/2 cup white wine vinegar
� 1 Tbsp minced garlic
� 1 Tbsp chili flakes
� 1 Tbsp tomato paste
� 4 ounces sugar
Combine all ingredients and store in refrigerator.
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