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Prawn And Coconut Tempura With Chilli Tomato Sauce Recipe

by Global Cookbook

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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