OUR RECIPES

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Crumbed Butterfly Prawns Served With Peanut Coconut Sauce and a Side Salad of Red Onion and Oranges

INGREDIENTS

  • 1 box Breco crumbed butterfly prawns

  • Oil for deep frying

  • Peanut coconut sauce

  • 2 fresh chillies, chopped

  • 1 small onion, chopped

  • 1 tsb chopped ginger

  • 1 stick of finely chopped, fresh lemon grass

  • 1/2 tsp shrimp paste

  • 2 tsb sweet Indonesian soy sauce

  • 3 tsb peanut oil

  • 2 tsb lime juice

  • 2 tsb peanut butter

  • 4 cloves peeled garlic

  • 2 tsb honey

  • 1 can coconut milk

  • Red onion and orange salad

  • 2 red onions peeled and thinly sliced and salted lightly

  • 4 oranges peeled and thinly sliced

  • 1 red pepper thinly sliced

  • Garnish

  • 1 orange juiced and zested

  • 1 tsb chopped fresh coriander

  • 2 tsb chopped chives

  • METHOD:

  • Make the sauce first

  • Place all the ingredients into a liquidizer and whiz until smooth.

  • Pour into a small saucepan and heat through until warm.

  • Spoon the sauce into a bowl. Then make the salad.

  • Arrange the onion and sliced oranges onto a platter, juice with the orange juice, garnish with the orange zest, chopped coriander and chives

  • Now fry the prawns.

  • Heat the oil and fry the prawns in small batches until golden brown, drain on paper towel.

  • Place the prawns on a platter.

  • Divide the prawns onto six plates and serve with the orange salad and coconut sauce.

  • © Jenny Morris