Prawn And Coconut Tempura with Chilli Tomato Sauce

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Try this Prawn And Coconut Tempura with Chilli Tomato Sauce recipe, or contribute your own.


4 md Size egg whites
1/2 ts Tabasco sauce
; shelled with tail
1 tb Vegetable oil
2 Red chillies; finely chopped
; (1lb)
; left on
1 Clove garlic; finely chopped
1 sm Onion; finely chopped
Oil for deep frying
450 g Fresh tomatoes; roughly
40 g Dessicated coconut; (1
600 g Frozen tiger prawns;
1 ts Cornflour

Original recipe makes 4 servings



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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