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Coconut Prawns And Scallops

Authentic.Thai's picture
Ingredients
  Large prawns 2 Pound, shelled and deveined, tails left intact (Uncooked Prawns, 1 Kilogram)
  Egg whites 3 , lightly beaten
  Shredded coconut 3 Ounce (90 Grams)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Peanut oil 1 Tablespoon
  Fresh red chilies 4 , seeded and sliced
  Fresh green chilies 2 Small, seeded and sliced
  Garlic 2 Clove (10 gm), crushed
  Shredded fresh ginger 1 Tablespoon
  Kaffir lime leaves 3 , finely shredded
  Scallops 12 Ounce (375 Grams)
  Snow peas 4 Ounce (125 Grams, Mangetout Leaves / Sprouts)
  Palm sugar/Brown sugar 2 Tablespoon
  Lime juice 2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
  Thai fish sauce 2 Tablespoon (Nam Pla)
Directions

1. Dip prawns in egg whites, then roll in coconut to coat. Heat vegetable oil in a large saucepan until a cube of bread dropped 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 2-3 minutes or until fragrant.
3. Add scallops to wok and stir-fry for 3 minutes or until opaque. Add cooked prawns, snow pea (mangetout) leaves or sprouts, sugar, lime juice and fish sauce and stir-fry for 2 minutes or until heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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