 |
Coconut Prawns12 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 |
| Garnish: | |
| • | 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 |
| Method: | |
| 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 |
| Method: | |
| 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 |
| Main: | |
| Method: | |
| 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 |
| Assembly: | |
| 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. | |