Friday, May 28, 2010

Thai Coconut Prawns

Category: Appetizer
Style: Fusion
Difficulty: Easy
Portion: Makes 24

24 uncooked prawns
1/4 cup all purpose flour
2 eggs, lightly beaten
1.5 cups shredded coconut, unsweetened
1/4 cup sweet chili sauce
1 tbsp water
1 tbsp cilantro, chopped

Preheat oven to 350F. Lightly oil two cookie sheet.
Shell and devein prawns. Thread one prawn on each bamboo skewer.
Coat prawns in flour, shake away excess; dip into egg, then coat in coconut.
Place skewers on prepared cookie sheet in single layer. Bake uncovered about 15 minutes or until prawns are cooked through and coconut coating is golden.
Meanwhile, combine ingredients for sauce in a small bowl.
Serve hot with sauce.

Prawns can be skewered and dipping sauce can be made a day ahead. Cover; refrigerate until required.
Soak bamboo skewers in cold water for at least an hour before use. Otherwise, the skewers will be burnt in the oven.

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