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Рецепт Prawn And Coconut Tempura With Chilli Tomato Sauce
by Global Cookbook

Prawn And Coconut Tempura With Chilli Tomato Sauce
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  Порций: 4

Ингредиенты

  • 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

Инструкции

  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.