Coconut Prawns with Spicy Tomato Dip
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 2
Ingredients
Fiery Tomato Sauce:
1 tsp vegetable oil
1 small onion, peeled and chopped
2 cloves of garlic, peeled and finely chopped or minced
½ a red pepper, deseeded and chopped
1 hot red chile, chopped (discard the seeds if you want the sauce to be less spicy)
300g of tinned tomatoes in juice (3/4 of a regular tin)
1 tbsp. tomato puree
1 tsp sugar
pinch of salt and pepper
Coconut Prawns:
Vegetable oil for shallow frying (enough to fill your frying pan with 1cm of oil)
250g peeled raw king prawns, deveined (or use ready-cooked, ready-deveined prawns)
3 tbsp. plain flour
pinch of salt and pepper
1 egg
100ml coconut milk
5 tbsp. panko breadcrumbs
4 tbsp. unsweetened desiccated coconut
1 tsp flat leaf parsley, chopped
Instructions
First make the sauce. Heat the oil in a saucepan and add the onions. Cook for 5 minutes on a medium heat until the onions soften. Add in the garlic, red pepper and chile and cook for another minute. Add in the tinned tomatoes, tomato puree, sugar and salt & pepper. Bring to a bubble and simmer gently for 15 minutes, stirring every so often.
Whilst the tomato sauce is simmering, make the prawns.
Heat the oil in a large frying pan.
Pat the prawns down with some kitchen paper to ensure they’re not too damp.
Take three wide bowls. Add the flour and salt & pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.
Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.
When the oil is hot (you can tell it’s hot enough by placing a couple of he panko breadcfumbs in. If they sizzle and start to brown very quickly, it’s ready) add in the prawns. Cook on one side until golden brown – about 1.5-2 minutes. Turn over and cook the other side until golden brown – about 1-1.5 minutes.
Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.
Take your tomato sauce off the heat and whizz it up using a hand blender. Pour into a dipping dish and serve with the coconut prawns. Top the prawns with a sprinkle of chopped parsley.
From kitchensanctuary.com