Recipe - Prawn And Coconut Tempura With Chilli Tomato Sauce

CHILLI TOMATO SAUCE
1 tablespoon Oil
1 small Onion; finely chopped
1 Clove garlic; finely chopped
2 Red chillies; finely chopped
450 g Fresh tomatoes; roughly
chopped
; (1lb)
One half teaspoon Tabasco sauce
Salt and freshly ground
black pepper

TEMPURA
600 g Frozen tiger prawns;
defrosted and
; shelled with tail
; left on
4 md Size egg whites
40 g Dessicated coconut; (1
1/2oz)
1 teaspoon Cornflour
Oil for deep frying

Heat the oil in a fryng pan, over a moderate heat add the onion, garlic,
chillies and tomatoes. Cook for 45 minutes.

Sieve the cooked tomatoes into a bowl, add the tabasco and seasonong to
taste.

Put to one side whilst cooking the prawns.

Place the egg whites, coconut and cornflour in a bowl and mix together.

Heat the oil in a heavy based pan to 170 C, 370 F, using a cooking
thermometer or alternatively if avaialble, use a thermostatically
controlled deep fat fryer.

Dip each prawn into the tempura batter and fry the prawns, 45 at a time,
for 3 minutes until golden brown.

Notes Serve the prawns with the chilli tomato sauce as a starter or with
drinks.

Converted by MC_Buster.

NOTES : Oriental style dish of deep fried prawns.

Converted by MM_Buster v2.0l.