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Coconut Prawns with Thai Chili Sauce

Source of Recipe


Salty's Seafood Grill (Seattle, WA)






List of Ingredients



• 24 (21 to 25 count) prawns, peeled and deveined
  
• 2 ounces all-purpose flour
  
• 1 cup tempura batter, made with beer
  
• 2 cups coconut flakes (Baker's Tender Fresh)
  
• Thai Chili Sauce (recipe follows)
  






Instructions



1. Butterfly the prawns so that they lay flat when open. Toss with flour until completely coated.
   
   
2. Add tempura batter and coat with coconut flakes, pressing the prawns flat. It's best to let them rest for 2 hours before cooking.
   
   
3. Heat canola oil to 375° F and fry prawns until light golden brown.
   
   Serves 4
   
   ............
   
   Serve with:
   
   THAI CHILI SAUCE
   
   • 1 cup chili sauce
   • 1/2 cup white wine vinegar
   • 1 Tbsp minced garlic
   • 1 Tbsp chili flakes
   • 1 Tbsp tomato paste
   • 4 ounces sugar
   
   Combine all ingredients and store in refrigerator.