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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.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 made this along with chicken margherita the other night they are delicious, but I thought there was maybe a bit to many flavours going on for one plate, so I have decided to make them as 2 posts. I think these would make a great lunch or starter topped with some smoked chicken.
Ingredients
23/4 Cups chicken stock
10g Butter
1 Tablespoon olive oil
1 Brown onion, chopped finely
2 Cloves garlic, crushed
1 Cup Arborio rice
100ml Dry white wine
1/4 Cup Parmesan cheese
2 Tablespoons fresh basil, finely shredded
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
2 Tablespoons olive oil extra
Method
1. Place stock in a pan, bring to the boil, reduce heat and simmer covered
2. Meanwhile, heat butter and olive oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture, add wine, cook, stirring until almost evaporated.
3. Stir in 1/2 cup stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 Min’s or until rice is tender.
4. Stir in cheese and basil, remove from heat and allow to cool for 20 Min’s.
5. Once it is cool enough to handle, divide mixture into four portions, using hands, shape into patty-shaped cakes. refrigerate, covered, about 30 Min’s
6. Combine mustard and sour cream.
7. Heat remaining oil in a large frying pan, cook risotto cakes, until browned both sides and heated through.
To serve: Serve over greens topped with mustard mixture or for lunch top with some smoked chicken and a dollop of mustard mixture.
All photos taken by me unless otherwise stated.
