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Coconut Prawns

12 servings

30 minutes

Jim Barrett, CEC, CEPC, Chef de Cuisine / Coeur d'Alene Resort / Coeur d'Alene, Idaho

Ingredients for Coconut Prawns:

  • 1 cup The Perfect Purée Coconut Puree, thawed
  • 6 cups ginger sticky rice
  • 3 cups spicy mango sauce
  • ⅓ cup all-purpose flour
  • 5 large eggs, lightly beaten
  • 1 cup shredded coconut
  • 1 cup panko bread crumbs
  • 36 large prawns, peeled deveined, and butterflied
  • Canola oil for deep-frying
  • 1 carrot, peeled, julienned, and lightly blanched
  • 1 zucchini, julienned, and lightly blanched
  • 1 red bell pepper, julienned, and lightly blanched
  • 10 snow peas, strings removed, julienned, and lightly blanched
  • cilantro sprigs

Method for Coconut Prawns:

  1. Make the 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 a shallow bowl.
  4. In a second shallow bowl: mix together lightly beaten eggs and The Perfect Purée Coconut Puree.
  5. In a third shallow bowl: mix together shredded coconut and panko bread crumbs.
  6. Lightly dredge prawns in flour, dip in egg mixture, and coat the prawns in the coconut mixture.
  7. Deep-fry the prawns in Canola oil heated to 350°F until golden brown

Ingredients for Ginger Sticky Rice:

  • 1 ¼ cups of The Perfect Purée Sweet Ginger, thawed
  • 4 ½ cups water
  • 2 cups short-grain Japanese rice
  • ½ tbsp. lemon zest
  • 1 tbsp. orange zest

Method for Ginger Sticky Rice:

  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 The Perfect Purée Sweet Ginger, and citrus zests.

Ingredients for Spicy Mango Sauce:

  • 1 ½ cup The Perfect Purée Mango Puree, thawed
  • 2 tsp Thai chili paste
  • ¼ cup red bell pepper, diced
  • 2 tbsp. roasted garlic, mashed
  • 1 ½ tbsp. rice wine vinegar
  • 2 tbsp. cilantro, chopped

Method for Spicy Mango Sauce:

  1. Combine The Perfect Purée Mango Puree, chili paste, and red bell pepper in a small sauce pot and bring to a boil.
  2. Remove from heat. Stir in roasted garlic, rice wine vinegar, and cilantro.

 

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