Category : Seafood
Author : Mary
Hits : 3520
Date : 15/02/2005
16 large raw tiger prawns, shelled with tails left onJuice of 2 limes1 tbsp dry white wine2 cloves of garlic, peeled & crushed75g desiccated coconut50g fresh white breadcrumbs10g finely chopped coriander2 tbsp plain flourSalt & ground black pepper2 large eggs, beatenApprox 600ml corn oil for deep frying1 jar Ken Hom Chilli & Garlic SauceLime wedges to serve
Place the prawns in a glass bowl and marinade in the lime juice, wine and crushed garlic. Cover and refrigerate for 1-2 hours.In a large bowl, mix together the coconut, breadcrumbs and coriander. Season with salt and pepper.Remove the prawns from the marinade and drain well. Flour and dip in the beaten egg and lastly in the coconut mix.Heat the oil in a wok or deep frying pan until hot and deep fry the prawns for about 3 minutes until golden and crisp.Drain well and serve at once with bowls of chilli and garlic sauce and lime wedges.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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