Coconut Prawns and Scallops
|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)|
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.