Coconut And Mustard Prawns Recipes

COCONUT SHRIMP I

Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories Appetizers and Snacks Seafood Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Steps:

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

SOUTH INDIAN COCONUT & PRAWN CURRY

South Indian coconut & prawn curry image

This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 17

Ingredients

1 large onion , quartered
0.5 thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes , 2 halved, 2 cut into wedges
2 tsp rapeseed oil
½ cinnamon stick
½ tsp black mustard seeds
3 cloves
seeds from 4 cardamom pods , crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15g creamed coconut , chopped
1 red chilli , halved, deseeded and sliced or diced
150g pack raw, shelled king prawns
140g skinless cod , cut in half, then halve again to make chunky strips

Steps:

Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium

COCONUT-CRUSTED SHRIMP

Coconut-Crusted Shrimp image

Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup sweetened shredded coconut, roughly chopped
1/2 cup Dijon mustard
1/2 teaspoon curry powder
2 large egg whites
1 pound large shrimp, peeled and deveined, tails left on
1 lime, cut into wedges

Steps:

Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

Nutrition Facts : Calories 290 g, Fat 12 g, Fiber 1 g, Protein 27 g, SaturatedFat 4 g

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