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.