Coconut Prawns Recipe Simple Recipe For Banana

COCONUT PRAWNS

Steps:

• Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
• Refrigerate until needed.
• Sift flour, salt and cornflour into a bowl.
• Add vinegar and water and mix to a smooth batter.
• Spread coconut on a flat plate.
• Dust prawns lightly with extra flour, then dip into the batter.
• Allow the excess to run off then coat with coconut.
• Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).
• Cook prawns in batches and drain on paper towels.
• Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.

COCONUT PRAWNS

Steps:

• Shell and devein and butterfly prawns-leave the tail if possible.
• In a bowl beat together the eggs, milk and hot sauce.
• Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
• Dip each prawn in: flour mixture first, egg mixture second, coconut third.
• At this point they can be placed on waxed paper and refrigerated until ready to cook.
• OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
• Serve with warmed jalapeno pepper jelly or cocktail sauce.

COCONUT AND MUSTARD PRAWNS

Steps:

• Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red chile powder, and set aside to marinate for 10 to 15 minutes.
• Meanwhile, blend the English mustard, cornflour and a splash of water, to a paste in a small bowl. Reserve.
• Heat the mustard oil in a large nonstick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15 to 20 seconds, then add the nigella seeds, return the pan to the heat, and cook the seeds until they sizzle.
• Add the green chiles, and onion, stir well and fry for 7 to 8 minutes, or until softened.
• Add the garlic, and ginger pastes, and continue to cook for 45 to 60 seconds. Add the reserved mustard paste, and grated coconut, and stir well to combine. Fry the mixture for 4 to 5 minutes, then add the water, and continue cooking for another 3 to 4 minutes, or until the volume of liquid has reduced by half, and the sauce has thickened.
• Add the prawns and cook for 2 to 3 minutes, or until pink, stirring well. Stir in the chopped cilantro, and serve immediately.

PRAWNS WITH VANILLA COCONUT SAUCE

Steps:

• In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.

EASY COCONUT SHRIMP

Steps:

• In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.

CRUNCHY COCONUT PRAWNS

Steps:

• Remove the shell from the prawns keeping the tail on, prepare 3 bowls, one with the flour in, one with the beaten egg and one with the coconut and breadcrumbs mixed together. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated.
• To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy.
• Heat the oil in a pan, cook the prawns until golden for approx. 5 mins, turning half way if shallow frying, drain on kitchen paper.
• Serve the prawns with the lime and coconut dipping sauce

EASY-BREEZY COCONUT AND BANANA DRINK

Steps:

• Blend banana, milk, yogurt, oats, coconut milk, shredded coconut, flax seed, and sugar together in a blender until smooth.

GREENEST COCONUT PRAWN NOODLES

Steps:

• Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
• Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink - by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.