Tuesday, March 18, 2008

Coconut Prawns

This is a wonderful Caribbean recipe.

16 raw jumbo prawns
1 tbsp dry white wine
2 tbsp lime juice
4 cloves crushed garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c. desiccated coconut
2 tbsp finally chopped cilantro (coriander leaves)
2 tbsp plain flour
2 eggs, lightly beaten
vegetable oil for deep frying
2 limes, cut into wedges

Shell & devein prawns, leaving tails intact. Combine juice, garlic, salt & pepper in med. bowl, add prawns. Stir to coat, cover and refrigerate 1 hour.

Combine coconut & cilantro in shallow dish. Remove prawns from marinade, pat dry with paper towel, discard marinade. Place flour in plastic bag, add prawns, shake to coat. Remove prawns, shake off excess flour. Dip prawns in egg, then roll in coconut mixture until covered. Press coconut onto prawns.

Heat oil in pot or large saucepan, deep-fry prawns in batches, until golden. Serve with lime wedges.

Serves 4

Enjoy,
Myrna

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