Prawn And Coconut Tempura with Chilli Tomato Sauce
|4 mdSize egg whites|
|1/2 tsTabasco sauce|
|CHILLI TOMATO SAUCE|
|; shelled with tail|
|1 tbVegetable oil|
|2 Red chillies; finely chopped|
|; left on|
|1 Clove garlic; finely chopped|
|1 smOnion; finely chopped|
|Oil for deep frying|
|450 gFresh tomatoes; roughly|
|40 gDessicated coconut; (1|
|600 gFrozen tiger prawns;|
Prawn And Coconut Tempura with Chilli Tomato Sauce Preparation
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. NOTES : Oriental style dish of deep fried prawns.
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