Coconut Prawns and Scallops
Over a year ago
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Ingredients
- 1kg (2lb) Raw king prawns, peeled and deveined, tails on
- 3 Egg whites, lightly beaten
- 85g (3oz) Shredded coconut
- Vegetable oil for deep-frying
- 1 TBSP Peanut oil
- 4 Fresh red chillies, seeded and sliced
- 2 Small fresh green chillies, seeded and sliced
- 2 Cloves garlic, crushed
- 1 TBSP Shredded fresh ginger
- 3 Kaffir lime leaves, finely shredded
- 375g (13¼ oz) Scallops
- 115g (4oz) Snow pea leaves or sprouts
- 2 TBSPS Palm or brown sugar
- ¼ cup (55ml/2f oz) Lime juice
- 2 TBSPS Thai fish sauce (nam pla)
Accompaniment
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Description
I love this dish...,-)
Method
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1
1) Dig prawns in egg whites, then roll in coconut to coat. Heat vegetable oil in a large saucepan until a cube of bread drop in browns in 50 seconds and cook prawns, a few at a time, for 2-3 minutes or until golden and crisp. Drain on absorbent kitchen paper and keep warm.
2) Heat peanut oil in a wok over a high heat, add red and green chillies, garlic, ginger and lime leaves and stir-fry for 3 minutes or until fragrant.
3) Add scallops to wok and stir-fry for 3 minutes or until opaque. Add cooked prawns, snow peas leaves or sprouts, sugar, lime juice and fish sauce and stir-fry for 2 minutes or until heated.
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