| Ingredients
Prawn
cutlets
8
green prawns
seasoned
flour
1
egg, beaten
1
tblsp milk
1
cup shredded coconut
1
cup peanut oil
1
slice green ginger
salted
iced water
Curry
sauce
1
tblsp butter
1
onion, finely diced
2
tsp curry powder
1
red chilli, finely chopped
1
tblsp flour
1
cup chicken stock
2
tsp fruit chutney
|
Method
Peel
the green prawns, leaving the tails intact. Cut ¾ through the prawns
down the back, remove intestinal tract, and rinse in salted iced water.
Press each prawn to form a cutlet shape and allow to drain.
Beat
the egg and milk together. Dip each prawn in flour, then the egg mixture.
Coat with shredded coconut.
Heat
the peanut oil in a wok and add the slice of fresh ginger. Cook the prawn
cutlets until the tails turn pink and the shredded coconut is lightly browned.
Drain on absorbent kitchen paper before serving with curry sauce.
Curry
sauce
Melt
the butter in a saucepan and cook the finely chopped onions for 2 minutes.
Stir in the flour, curry powder and chilli. Cook for 1 minute. Blend in
the chicken stock and stir until smooth. Add the chutney and cook for a
further 2 minutes. Serve hot or cold. |
