Wed, 23 December 2020
Coconut Tiger Prawns with Mango Mayonnaise
Ingredients
Serves 2
Coconut prawns:
80g plain flour
Pinch of sea salt flakes
2 egg yolks, lightly beaten
80g panko breadcrumbs
20g desiccated coconut
12 Jumbo raw tiger prawns, deveined, de-shelled, butterflied
Spray oil or vegetable oil.
Mango Mayonnaise
5 tsp full fat mayo
1 tsp sweet chilli
2 tsp mango chutney
Or
Cocktail Sauce
75g tomato puree
25g ketchup
1 tbsp worchestire sauce
1 clove garlic ( finely grated)
1 tsp horseradish sauce
1/2 tsp salt
Juice 1/2 lemon
To Garnish
Skewers optional
Fresh coriander
Fresh chills
Spring onions
These prawns can be fried, baked or air-fried. If oven baking preheat the oven to 180C/gas 4. If using an air-fryer turn on to 180? for 10minutes to preheat and cook for 6 minutes.
• For the coconut prawns: Crack the eggs, separate and highly whisk the egg yolks in a shallow bowl. Place the flour on a plate, season with salt ( optional pinch of chilli flakes, Chinese 5 spice). Mix together the panko breadcrumbs and the coconut.
• Pat the prawns dry with kitchen paper. Make sure they are really dry.
• Dip each prawn into the seasoned flour, then into the egg and then into the breadcrumbs coating it well. Press the coating on well to help it stick. Leave as individual or thread 2 onto a skewer. Repeat with all the prawns placing them onto an oven tray or a plate. Spray 3 sprays of the olive oil evenly across the prawns. Turn them over gently and repeat.
• Bake the prawns for 10-12 minutes (depending on the size of the prawns) until they are cooked through the centre or cook in the air fryer for 6 minutes.
• To make the mango mayonnaise stir all the ingredients together. To make the tomato cocktail sauce combine all the ingredients together, chill for a few hours to allow the flavours to develop.
• To serve - place the mango dip or cocktail sauce in the centre and place the prawns all the way round. Garnish with a festive sprinkling of fresh green coriander or spring onions and some finely sliced red chilli.
Martini Recipe
Serves 2
• 90mls vodka
• 60mls passoa
• 60mls passionfruit puree
• 30mls lime juice
• 30ml stock syrup
• 2.5mls vanilla extract
• Ice
• 60mls champagne
• Shake all the ingredients over ice, strain and pour into a chilled cocktail glass.
• Garnish with a slice of passionfruit
• Serve with a chaser of champagne
Virgin Martinis
Ingredients
•
• 60mls apple juice
• 15mls lime juice
• 15mls passion fruit syrup
• 1 1/2 passion fruit
•
• Chill the coupe glass. Fill the cocktail shaker with ice.
• Scoop out the flesh of the passion fruit and place in the shaker. Add the other ingredients and shake.
• Strain and serve garnished with a slice of passionfruit.
