| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 2 |
|
Red chillies; finely chopped |
| 450 |
g |
Fresh tomatoes; roughly chopped |
|
|
; (1lb) |
| 1/2 |
ts |
Tabasco sauce |
|
|
Salt and freshly ground black pepper |
| 600 |
g |
Frozen tiger prawns; defrosted and |
|
|
; shelled with tail |
|
|
; left on |
| 4 |
md |
Size egg whites |
| 40 |
g |
Dessicated coconut; (1 1/2oz) |
| 1 |
ts |
Cornflour |
|
|
Oil for deep frying |
INSTRUCTIONS
CHILLI TOMATO SAUCE
TEMPURA
Heat the oil in a fryng pan, over a moderate heat add the onion, garlic,
chillies and tomatoes. Cook for 4-5 minutes.
Sieve the cooked tomatoes into a bowl, add 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 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 minutes until golden brown.
Notes Serve the prawns with the chilli tomato sauce as a starter or with
drinks.
Converted by MC_Buster.
NOTES : Oriental style dish of deep fried prawns.
Converted by MM_Buster v2.0l.
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