Coconut Prawns


30 minutes

Created by Chef Jim Barrett, CEC, CEPC, Chef de Cuisine at Coeur d'Alene Resort in Coeur d'Alene Idaho.

    • 1 cup The Perfect Purée Coconut Puree,  thawed
    • 6 cups Ginger Sticky Rice (see recipe)
    • 3 cups Spicy Mango Sauce (see recipe)
    • 1/3 cup all-purpose flour
    • 1 cup (5 large) eggs, lightly beaten
    • 1 cups shredded coconut
    • 1 cups Japanese breadcrumbs (panko)
    • 36 large (under 15/lb.) prawns, peeled deveined and butterflied
    • Canola oil for deep-frying
    • 1 carrot, peeled, julienned and lightly blanched
    • 1 ea. zucchini and red bell pepper, julienned and lightly blanched
    • 10 ea. snow peas, strings removed, julienned and lightly blanched
    • Cilantro sprigs
Ginger Sticky Rice:
    • 1/2 cup The Perfect Purée Ginger Puree,  thawed
    • 4 1/2 cups water
    • 2 cups short grain Japanese rice
    • Zest of 1/2 lemon
    • Zest of 1/2 orange
1. Rinse rice in a strainer until all starch is rinsed off. Place in a saucepot with water and bring to a boil. Reduce heat to a low simmer and cook until the water is absorbed.
2. Stir in Ginger puree, and citrus zests.
Spicy Mango Sauce:
    • 1 1/2 cup The Perfect Purée Mango Puree,  thawed
    • 2 tsp Thai chili paste
    • 1/4 cup red bell pepper, diced
    • 2 tbsp. roasted garlic, mashed
    • 1 1/2 tbsp. rice wine vinegar
    • 2 tbsp. cilantro, chopped
1. In a small saucepot combine Mango puree, chili paste, red bell pepper and bring to a boil.
2. Remove from heat. Stir in roasted garlic, rice wine vinegar and cilantro
1. Make Ginger Sticky Rice and Spicy Mango Sauce as directed. Keep warm until service.
2. Toss together blanched julienned vegetables. Keep warm until service.
3. Place flour in shallow bowl.
4. In a second shallow bowl, mix together lightly beaten eggs and Coconut purée.
5. In a third shallow bowl, mix together shredded coconut and Japanese breadcrumbs.
6. Lightly dredge prawns in flour, then dip in egg mixture and finally coat the prawns in the coconut mixture.
7. Deep-fry the prawns in canola oil heated to 350°F until golden brown
1. Place a small amount of julienned vegetables in the middle of each plate.
2. Place 1/2 cup Ginger Sticky Rice on the vegetables.
3. Arrange three prawns around rice with tails sticking up.
4. Drizzle Spicy Mango Sauce around plate.
5. Garnish with cilantro sprigs.