Tag-Archive for » Coconut «
I served this as a stater to a three course meal I did the other night, I used large king prawns and allowed for 2 per person as a starter. I love coconut prawns and I make them several ways, I think my favourite is a curry dipping sauce I make when doing a larger platter of coconut prawns. As this was for a dinner party and that sauce takes more time, I decided to go for a more simplistic one that I could make quickly without fuss. This sauce still goes very well with the coconut prawns and takes no time at all, if you end up having leftovers this will keep in the fridge and does go well with meats in sandwiches also.If you have been keeping up with the progress of my beautiful handcrafted
camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Large green king prawns
2 Eggs lightly beaten
1/2 Cup shredded coconut
Coriander Mayonnaise
1 Teaspoon ground turmeric
2 Tablespoons boiling water
1/2 Cup mayonnaise
2 Tablespoons fresh coriander, finely chopped
1 Clove garlic, crushed
2 Teaspoons finely grated lemon rind
Method
1. Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn’t have a choice.)
2. Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min’s. Or make ahead of time and store till needed, only same day use though.
3. Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
Coriander Mayonnaise
1. Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
All photos taken by me unless otherwise stated.
I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.
Ingredients
Olive oil
1kg Chicken breasts, sliced into strips
2 Medium onions, sliced
3 Cloves garlic, crushed
1 Tablespoon chopped fresh lemon grass
2 Teaspoons red chili flakes
1 Teaspoon ground coriander
1 Teaspoon cumin seeds
1 Teaspoon turmeric
2 Teaspoons fish sauce
1 Teaspoon chicken stock
250ml Coconut Milk
200ml Coconut cream
11/2-2 Tablespoons fresh coriander, chopped finely
120g Bean sprouts
Baked Kumara (sweet potato)
800g Kumara
2 Tablespoons olive oil
11/2 Teaspoons cumin seeds
Method
1. Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
2. Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
3. Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min’s until chicken is cooked through, remove lid about 5 Min’s before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
Baked Kumara
1. Peel kumara and cut in half, then slice halves into strips.
2. Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
3. Bake, uncovered, in a hot oven 10 Min’s (200c) Turn heat down to moderate (180c)for a further 15 Min’s of until kumara is tender.
To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.
All photos taken by me unless otherwise stated.
