0
0 ITEM(S) - £0.00 GO

Menu

    • Coconut Prawns With Two Dipping Sauces

    Mark Sharron
    Easy
    30 Minute
    4
    Amount Per Serving: Calories 316; Calories from Fat 135; Fat 15g; Cholesterol 245mg; Sodium 1004mg; Potassium 177mg; Carbohydrates 25g; Fiber 1g; Sugar 15g; Protein 19g
    Coconut prawns with two dipping sauces are a classic dish that can be found in many Asian restaurants around the world. It is so tasty and simple to make, that it can easily be thrown together as a last-minute meal. The reason why it is so delicious is clear: the biscuit-like texture of the coconut with the soft prawn and the light tart dipping sauce.
    1 rating
    layout 0 comment

    Ingredients

    • For the Coconut Prawns:
    • 4 egg whites
    • 1 cup (150g) plain flour
    • 1 1/3 cup (100g) shredded coconut
    • 2/3 cup (160ml) vegetable oil
    • 20 uncooked king prawns, shelled, deveined, tails left intact
    • For the Classic dipping sauce:
    • 1 1/2 tablespoon fish sauce
    • 2 1/2 tablespoon lime juice
    • 1/2 teaspoon rice wine vinegar
    • 2 tablespoons caster sugar
    • 1 clove garlic, sliced finely
    • 1 long red chilli, sliced finely
    • For the Lemon dipping sauce:
    • 1/4 cup (60ml) lemon juice
    • 1 teaspoon sea salt flakes
    • 1 teaspoon ground white pepper

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Dipping Sauces: For the classic dipping sauce, combine the fish sauce, lime juice, rice vinegar, caster sugar, chopped garlic and red chilli into a bowl.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve with rice, lettuce, mint and cucumber. This classic dish is great to serve to guests at parties and is also easy for a family to enjoy together over dinner.

    Frozen Prawns Products