Prawn And Coconut Tempura With Chilli Tomato Sauce Recipe
Servings: 4
Ingredients
- 1 Tbsp. Oil
- 1 sm Onion, finely minced
- 1 x Clove garlic, finely minced
- 2 x Red chillies, finely minced
- 450 gm Fresh tomatoes, roughly minced (1lb)
- 1/2 tsp Tabasco sauce
- Â Â Salt and freshly grnd black pepper
- 600 gm Frzn tiger prawns, defrosted and shelled with tail left on
- 4 med Size egg whites
- 40 gm Dessicated coconut, (1 1/2oz)
- 1 tsp Cornflour
- Â Â Oil for deep frying
Directions
- Heat the oil in a fryng pan, over a moderate heat add in the onion, garlic, chillies and tomatoes. Cook for 4-5 min.
- Sieve the cooked tomatoes into a bowl, add in the tabasco and seasonong to taste.
- Put to one side whilst cooking the prawns.
- Place the egg whites, coconut and cornflour in a bowl and mix together.
- Heat the oil in a heavy based pan to 170 C, 370 F, using a cooking thermometer or possibly alternatively if avaialble, use a thermostatically controlled deep fat fryer.
- Dip each prawn into the tempura batter and fry the prawns, 4-5 at a time, for 3 min till golden.
- Notes Serve the prawns with the chilli tomato sauce as a starter or possibly with drinks.
- NOTES : Oriental style dish of deep fried prawns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 32 | 55% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 271mg | 8% |
| Total Carbs 6.16g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.37g | 2% |
| Protein 1.18g | 2% |
