TOASTED COCONUT PRAWNS WITH SUN-DRIED CHERRY CHUTNEYFOR THE SUN-DRIED CHERRY CHUTNEY:1 cup sun-dried cherries 1/2 cup sugar 1 teaspoon ginger, minced 1 cup water FOR THE TOASTED COCONUT PRAWNS:2 cups vegetable oil 1 1/2 cups unsweetened coconut flakes 1 1/2 cups flour 6 egg whites 1 teaspoon salt 1 teaspoon pepper 24 jumbo prawns, peeled and deveined HOW TO MAKE THE SUN-DRIED CHERRY CHUTNEY:Combine sun-dried cherries, sugar, ginger and water in a saucepan. Bring to a boil. Simmer until thick, approximately 15 minutes. HOW TO PREPARE THE TOASTED COCONUT PRAWNS:Heat oil in a deep pot to 375 degrees F. Place coconut in a shallow dish; set aside. In a large mixing bowl, blend flour, egg whites, salt and pepper to make a smooth batter. Dip prawns in batter, then dredge them in coconut. Deep-fry prawns for 2 minutes. Remove with a slotted spoon and place on paper towel to drain. Dip in chutney and eat. Makes 24 prawns Adapted from source: The Lazy Gourmet by Susan Mendelson
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