Coconut Prawns with Spicy Tomato Dip

Crunchy Coconut Prawns with Fiery Tomato Dip - easy and addictive!
Course Appetizer
Cuisine Asian
Keyword Any Time Of the year, Chinese New Year
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 14 -20 Prawns
Author Nicky Corbishley

Ingredients

Fiery Tomato Sauce:

  • 1 tsp vegetable oil
  • 1 small onion peeled and chopped
  • 2 cloves of garlic peeled and finely chopped or minced
  • 1/2 a red pepper deseeded and chopped
  • 1 hot red chilli chopped (discard the seeds if you want the sauce to be less spicy)
  • 300 g of tinned tomatoes in juice 3/4 of a regular tin
  • 1 tbsp tomato puree/paste
  • 1 tsp sugar
  • pinch of salt and pepper

Coconut Prawns:

  • Vegetable oil for shallow frying enough to fill your frying pan with 1cm of oil
  • 250 g peeled raw king prawns deveined (or use ready-cooked, ready-deveined prawns)
  • 3 tbsp plain/all purpose flour
  • pinch of salt and pepper
  • 1 egg
  • 100 ml coconut milk
  • 5 tbsp panko breadcrumbs
  • 4 tbsp unsweetened desiccated coconut
  • 1 tsp flat leaf parsley chopped

Instructions

  • First make the sauce. Heat the oil in a saucepan and add the onions. Cook for 5 minutes on a medium heat until the onions soften. Add in the garlic, red pepper and chilli and cook for another minute. Add in the tinned tomatoes, tomato puree, sugar and salt & pepper. Bring to a bubble and simmer gently for 15 minutes, stirring every so often.
  • Whilst the tomato sauce is simmering, make the prawns.
  • Heat the oil in a large frying pan.
  • Pat the prawns down with some kitchen paper to ensure they're not too damp.
  • Take three wide bowls. Add the flour and salt & pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.
  • Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.
  • When the oil is hot (you can tell it's hot enough by placing a couple of he panko breadcfumbs in. If they sizzle and start to brown very quickly, it's ready) add in the prawns. Cook on one side until golden brown - about 1.5-2 minutes. Turn over and cook the other side until golden brown - about 1-1.5 minutes.
  • Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.
  • Take your tomato sauce off the heat and whizz it up using a hand blender. Pour into a dipping dish and serve with the coconut prawns. Top the prawns with a sprinkle of chopped parsley,

Notes

Nutritional Information is per serving (based on 14 prawns), and allowing for 2 tbsp of vegetable oil to be absorbed during cooking of prawns.

Nutritional Information

Calories: 99kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 183mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 13.7mg | Calcium: 42mg | Iron: 1.2mg
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