Coconut prawns with curried tomato, lime and roasted garlic coulis

  • Preparation Time20 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyMedium

For the coconut prawns

1 large egg
165ml beer
1 1/2 tsp baking powder
150g plain flour, divided
300g flaked coconut
24 large prawns, peeled and deveined, tails on
30ml to 45ml vegetable oil, preferably rapeseed

For the garlic coulis

25g roasted garlic, divided
1 beefsteak tomato, chopped
15ml fresh lime juice
1/2 tsp curry powder
Salt and freshly ground black pepper
1) In a medium bowl, whisk together the egg, beer, baking powder and 100g of the flour. Place the remaining 50g flour in a shallow dish. Place the coconut in a separate shallow dish.

2) Dredge the prawns in flour and shake off excess. Dunk the prawns in the beer mixture and turn to coat. Roll the prawns in coconut until all sides are coated.

3) Heat the olive oil in a large frying pan over medium-high heat. Add the prawns and cook 2 minutes per side, until cooked through or opaque.

4) For the garlic coulis, in a food processor combine 1/2 the roasted garlic cloves, tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.

5) Serve the prawns with the coulis on the side.

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