Prawn Scotch Eggs With A Coconut Chilli Sambal Recipes

PRAWN SCOTCH EGGS WITH A COCONUT, CHILLI SAMBAL

Prawn Scotch Eggs With a Coconut, Chilli Sambal image

This is from MasterChef Australia and was created by the winner Adam Liaw in the episode in which teams had to create a banquet with the main ingredient being crustaceans and with Iron Chef Hiroyuki Sakai looking over. Times are estimated. PLEASE NOTE - I have omitted vegetable oil for deep frying for to put in with the quantity you would require would put the nutritional value way out as obviously you do not digest all that oil otherwise food.com was rejecting the recipe.

Provided by ImPat

Categories Australian

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

2 eggs (60 grams)
1 shallot (red, sliced)
1 garlic clove (minced)
1 teaspoon ginger (grated)
10 prawns (large peeled, deveined and roughly chopped)
2 -3 teaspoons fish sauce
1/2 cup plain flour (all purpose)
1 egg (beaten)
1 cup panko breadcrumbs (breadcrumbs)
1 tablespoon peanut oil
4 red shallots (sliced)
1 garlic clove (minced)
2 red chilies (long finely chopped)
2 teaspoons ginger (grated)
1 tablespoon fish sauce
1 tablespoon ketjap manis
2 tablespoons sugar (palm or brown)
1/2 cup desiccated coconut
1/3 coriander (roughly chopped)

Steps:

Cook eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle and peel.
For the prawn paste , pound the shallot, garlic and ginger in a mortar and pestle to a paste and then add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals (doing this inparts the flavour into the mix but does not over moist the mix).
When the mixture becomes thick and pasty, pick up the paste with your hand and throw it into the mortar repeatedly and with force, until it feels light in your hand (this action lightens the mix).
Take each egg and roll first in flour, then beaten egg and with wet hands form the prawn paste around the eggs to totally enclose it and then dip the coated eggs into flour and then beaten eggs and then panko crumbs.
Set to one side (in fridge ) and make sambal paste or you could make sambal paste first or even the day before (this is personal opinion).
For the sambal - fry the shallots, garlic, chilli and ginger in the oil until soft and then add the fish sauce, kecap manis and palm sugar and cook for 5 minutes.
Add the coconut and cook for a further 2 minutes until the liquid has absorbed and then stir the through the chopped coriander,.
Deep fry at 170C for about 5 minutes until golden brown and then remove with a slotted apoon and drain on paper towel.
Serve the sambal with halved or quartered scotch eggs.

Nutrition Facts : Calories 704.9, Fat 23.6, SaturatedFat 9.9, Cholesterol 316.8, Sodium 1916.6, Carbohydrate 96.3, Fiber 6.5, Sugar 27.1, Protein 26.9

PRAWN SAMBAL

Prawn Sambal image

This is one of the easiest way to prepare sambal prawn in Singapore. Try it! Remember not to overcooked the prawns.

Provided by Kim Ong

Categories Curries

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

100 g small shrimp, shelled and deveined
6 shallots
1 clove garlic, pounded with shallots (use a mortar, can also use blender)
1 teaspoon sambal chili paste
1/4 teaspoon salt
1 tablespoon oil
100 ml coconut milk (from 50g grated coconut)
1 tablespoon tamarind pulp
1/4 cup water, mixed with tamarind
1 teaspoon msg or 1 teaspoon sugar

Steps:

Mix the pounded ingredients with the chilli paste and salt.
Heat oil in saucepan.
Fry pounded ingredients until fragrant.
Add prawns.
Stir for 1 minute.
Add coconut milk, tamarind juice and MSG.
Bring to boil.
Serve hot with steamed white rice.

JAMAICAN CHILLI COCONUT FISH AND PRAWN (SHRIMP) STEW

Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew image

When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful!

Provided by robd16

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/2 medium onion, chopped very very finely
1/2 green pepper, chopped very very finely (must be green)
4 large white fish fillets, cut into chunks
200 g small shrimp, chopped (shrimp)
75 g coconut cream, grated
1/2-1 tablespoon scotch bonnet chili sauce
1 large egg yolk, mixed with
1 tablespoon cornflour (cornstarch)
4 tablespoons chopped coriander (cilantro)
1/4 teaspoon salt
1/4 teaspoon pepper
1 lime, quartered, to serve (I think this is essential)

Steps:

fry the onions and green pepper in the butter until softened.
add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
cook for 5 minutes or until the fish is just cooked through.
add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
Serve over white rice with wedges of lime to squeeze over.

Nutrition Facts : Calories 260.6, Fat 12.4, SaturatedFat 7.4, Cholesterol 205.3, Sodium 368.3, Carbohydrate 8.4, Fiber 1.5, Sugar 2.6, Protein 28.7

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