Crispy Coconut Prawns with a Mango, Ginger and Lime Salsa and Coconut Rice
- 100g tempura flour (available in supermarkets, Asian grocery stores)
- 30g dessicated coconut
- 200ml coconut milk
- pinch of salt
- 350g 31/40* size prawns (this works out as approx. 24 shelled prawn tails)
- Oil for deep frying
- 500g long-grain rice
- 625ml coconut milk
- 1tsp salt
- 600g fresh mango flesh, cut into 0.5m cubes
- 50g finely chopped red onion
- 30ml fresh lime juice
- 1tsp crushed ginger
- 3tblsp finely chopped fresh coriander leaves
- 1tsp maldon salt
- 1tblsp soft brown sugar (or to taste - adjust according to the sweetness of the mangoes)
Mix the salsa ingrediants in a bowl and refrigerate till required. Make the batter – whisk all prawn ingredients with the exception of prawns till well combined with the exception of the prawns and the oil for deep frying. Set aside till required.
Wash rice thoroughly, drain and set aside. Bring coconut milk slowly to the boil, stirring constantly. Add rice, salt and stir. Simmer with the saucepan lid slightly ajar until all the liquid has evaporated. Cover saucepan tightly and turn down heat as low as possible and cook for about 20 minutes.
Fluff up the rice with a fork, cover saucepan, and leave to stand at the back of the stove until needed. While the rice is standing, heat oil till it shimmers – you are now ready to fry the prawns.
Dip prawns in the prepared batter six at a time till well coated. Deep fry the coated prawns till golden brown and crisp. Drain on paper towels and serve on the rice with salsa.
Serves entrée for 4 people or platter for drinks (without the rice)
* 31/40 means 31 – 40 prawns in one kilo – this measurement is sometimes written on the bag of prawns and speaks to the size of the prawns – 16/20 means 16 – 20 prawns in one kilo, so these would be bigger than the 31/40’s.
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