Summer, I declare, is seafood season for me. You have seen several seafood posts appear lately, and more to come I promise!
The recipe featured today is an unusual variation from the most-loved prawn tempura. Here, dried coconut is added, giving a richer note to the crunchy batter. Better still, to complete the tropical theme, these delicious looking prawns are served with a fruity salsa made from papaya, mango and lime juice. I was cautious at first on how all these flavours combined together. But it works! The salsa not only enhances the sweetness of the prawns but also gives the whole dish a refreshing zest. Perfect to start a summer party!
I am bringing this dish to Peabody´s Virtual Housewarming Party. There will be a lot of delicious food around, so be sure to come by. I think my dish will be a good start for the party since there will be a lot of to-die-for desserts and sweet treats from all out talented bakers. Can´t wait to try!
Coconut Prawn Tempura with Mango and Papaya Salsa
Recipe adapted from here
500ml Tempura Batter (recipe below)
20 raw tiger prawns
Oil, to deep-fry
Corn flour, for dusting
70g unsweetened desiccated coconut
1 ripe mango, medium size
½ ripe papaya (ratio of mango and papaya should be 1:1)
1 red onion, thinly sliced
Juice of 1 lime
1.5 tbsp red wine vinegar
1-2 tbsp castor sugar
Some sliced chili (optional)
- Prepare the tempura batter. Chill properly.
- For the salsa: peel and deseed the fruits. Cut into 1cm cubes. Combine the fruits with the rest of the ingredients in a mixing bowl and stir gently. Cover and place the salsa in the fridge to chill for at least 30 mins.
- Remove head and jackets of the prawns (save for making stock). Slit each prawn along its back and lift out the intestinal thread.
- Heat oil to 180C. Place flour and desiccated coconut in separate dishes. Remove the cold batter from the fridge.
- Dip the prawn in the flour, batter, then roll in coconut before frying. Fry until golden. Drain on kitchen towel.
- Serve immediately with fruit salsa.
Tempura Batter – halve the recipe for the prawn tempura
500ml ice-cold water, 1 egg yolk, 40g corn flour, 250g self-raising flour, a pinch of salt
Whisk egg yolk into the water. Add flour to the water (not the other way around). Gently whisk ingredients together until the batter has consistency of double cream. It is ok to have lumps since they make the tempura crispier. Place the batter in the fridge for 30 mins to set and chill.