Coconut Prawns and Scallops

Name: Coconut Prawns and Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Thai
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)

Over a year ago 3,308 views

Prep: 5 mins

Cook: 10 mins

Serves: 6

Thai Main Course

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

Description

I love this dish...,-)

Method

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.