Crumbed butterfly prawns
SERVED WITH PEANUT COCONUT SAUCE & SIDE SALAD
SERVES 6 AS A STARTER
INGREDIENTS
500 g Breco Crumbed Butterfly Prawn Tails
Oil for deep frying
Peanut coconut sauce:
2 fresh chillies, chopped
2 small onion, chopped
2 tbsp chopped ginger
1 stick of finely chopped, fresh lemon grass
½ tsp shrimp paste
2 tbsp sweet Indonesian soy sauce
3 tbsp peanut oil
2 tbsp lime juice
2 tbsp peanut butter
4 cloves peeled garlic
2 tbsp honey
1 can coconut milk
Side salad:
2 red onions, peeled, thinly sliced and salted lightly
4 oranges, peeled and thinly sliced
1 red pepper, thinly sliced
Orange, juiced and zested
1 tbsp chopped fresh coriander
2 tbsp chopped chives
METHOD
1
Make the sauce first. Place all the sauce ingredients into a liquidiser and whiz until smooth. Pour into a small saucepan and heat through until warm. Spoon the sauce into a bowl.
2
Next, 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.
3
Now fry the prawns. Heat the oil and fry the prawns in small batches until golden brown. Drain on paper towel and place the prawns on a platter.
4
To serve: Divide the prawns onto six plates. Serve with the salad and sauce.
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