18-Year Traditional balsamic ·
Horseradish Mustard ·
Iron Fish Honey vinegar ·
Seafood ·
Sicilian Lemon balsamic ·
Coconut Prawns
Coconut Prawns
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 24 prawns or jumbo shrimp - peeled, deveined, partially butterflied and tail on
- 1 cup cornstarch
- 6-8 egg whites
- 1 teaspoon Fustini's Iron Fish Honey Balsamic Vinegar
- 2 cups shredded sweetened coconut
- vegetable oil for frying
- 1 cup orange marmalade
- 1 teaspoon Fustini's Sicilian Lemon Balsamic Vinegar
- 2-4 tablespoons Horseradish Mustard
- dash Worcestershire sauce
- 1 teaspoon Fustini's 18 Year Balsamic Vinegar
- salt and white pepper
Directions
- Place the cornstarch in one bowl or plate. Place the egg whites and vinegar in a second bowl and whisk lightly to break up the egg whites. Place the coconut in a third bowl. Working one prawn at a time and holding the tail, bread them first in the con starch, shaking off excess, then egg whites, letting the excess drip off, and then the coconut, placing on a sheet pan. Repeat until all prawns are breaded. Heat oil to 375 degrees and fry the prawns in hot oil until fully cooked and quite brown. Serve with horseradish marmalade.
- Mix all ingredients together and refrigerate until ready to use
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