COCONUT king prawns with an asian chutney

Western King Prawns (12 -15)
Fresh coconut - freshly sliced in fine strips
1 egg
1/2 cup coconut cream
1/2 cup plain flour
peanut oil for shallow frying


Peel & de-vein Western King Prawns then refrigerate.
Crack open the fresh coconut & slice the flesh into fine strips.
Mix the egg & coconut cream together to make an egg wash.
Lightly coat the prawns in plain flour then the egg wash, finally the coconut strips (refrigerate until needed).

Asian Chutney Ingredients
1 finely diced onion
1 teaspoon garlic
1 teaspoon ginger
1/2 bunch coriander
2 tablespoons of palm sugar
1 tablespoon of sweet soya sauce
1 diced tomato
2 tablespoons of mirin
Method - Asian chutney
Combine all ingredients together & panfry slowly to form a thick sticky chutney.
Shallow fry the coated prawns in peanut oil taking care not to overcook.
Garnish with Asian chutney & fresh coriander.
Chef:- Tony Ford
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