Prawn And Coconut Tempura With Chilli Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sainsbury10 | 4 | Servings | |
INGREDIENTS
| 1 | T | Oil |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, finely chopped | |
| 2 | Red chillies, finely chopped | |
| 450 | g | Fresh tomatoes, roughly |
| chopped | ||
| 1lb | ||
| 1/2 | t | Tabasco sauce |
| Salt and freshly ground | ||
| black pepper | ||
| 600 | g | Frozen tiger prawns |
| defrosted and | ||
| shelled with tail | ||
| left on | ||
| 4 | Size egg whites | |
| 40 | g | Dessicated coconut, 1 |
| 1/2oz | ||
| 1 | t | Cornflour |
| Oil for deep frying |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 36
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 415.2mg
Potassium: 409.6mg
Carbohydrates: 9.2g
Fiber: 3.5g
Sugar: 3.7g
Protein: 3.4g