05 October 2008

STT: Coconut Pepper Prawns with curry sauce



COCONUT PEPPER PRAWNS WITH CURRY SAUCE

Deep-fried prawns, served with sweet provocative curry sauce, make a spicy snake. Serves 4-6.


Ingredients
12 large prawns, shelled except the tails
1 egg beaten
20gm flour
Mixture A
50gm grated coconut
50gm breadcrumbs
2 tablespoons green peppercorns, chopped

Method
1. Coat the prawns with flour.
2. Dip the flour-coated prawns into the egg and then into mixture A. Deep fry.
3. Serve with curry sauce.

CURRY SAUCE
Cooking oil
1 medium size onion, chopped
1/4 apple, chopped
Mixture B
1 teaspoon curry powder
3 cardamons, crushed
1/4 teaspoon fennel seeds
1 teaspoon white peppercorns, crushed
2 star anise
2cm cinnamon stick
50ml pineapple juice
250ml chicken stock

Method
1. Heat some cooking oil in a frying pan and saute the onion. Add the apple and fry together for a while.
2. Add mixture B and fry until fragrant.
3. Pour in the pineapple juice and chicken stock and cook till the apple and the onion are soft.
4. Liquidise and strain.