Prawn Scotch Eggs With A Coconut Chilli Sambal Food

PRAWN SCOTCH EGGS WITH A COCONUT, CHILLI SAMBAL

Steps:

• Cook eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle and peel.
• For the prawn paste , pound the shallot, garlic and ginger in a mortar and pestle to a paste and then add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals (doing this inparts the flavour into the mix but does not over moist the mix).
• When the mixture becomes thick and pasty, pick up the paste with your hand and throw it into the mortar repeatedly and with force, until it feels light in your hand (this action lightens the mix).
• Take each egg and roll first in flour, then beaten egg and with wet hands form the prawn paste around the eggs to totally enclose it and then dip the coated eggs into flour and then beaten eggs and then panko crumbs.
• Set to one side (in fridge ) and make sambal paste or you could make sambal paste first or even the day before (this is personal opinion).
• For the sambal - fry the shallots, garlic, chilli and ginger in the oil until soft and then add the fish sauce, kecap manis and palm sugar and cook for 5 minutes.
• Add the coconut and cook for a further 2 minutes until the liquid has absorbed and then stir the through the chopped coriander,.
• Deep fry at 170C for about 5 minutes until golden brown and then remove with a slotted apoon and drain on paper towel.
• Serve the sambal with halved or quartered scotch eggs.

CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK

Steps:

• In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
• Add minced ginger and cook for another 2 minutes.
• Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
• Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
• Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
• Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
• Adjust Sambal Oelek to suit your taste.
• You can substitute and use whipping cream instead of coconut cream.

COCONUT PRAWNS

Steps:

• Shell and devein and butterfly prawns-leave the tail if possible.
• In a bowl beat together the eggs, milk and hot sauce.
• Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
• Dip each prawn in: flour mixture first, egg mixture second, coconut third.
• At this point they can be placed on waxed paper and refrigerated until ready to cook.
• OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
• Serve with warmed jalapeno pepper jelly or cocktail sauce.

PRAWN SAMBAL

Steps:

• Mix the pounded ingredients with the chilli paste and salt.
• Heat oil in saucepan.
• Fry pounded ingredients until fragrant.
• Add prawns.
• Stir for 1 minute.
• Add coconut milk, tamarind juice and MSG.
• Bring to boil.
• Serve hot with steamed white rice.

JAMAICAN CHILLI COCONUT FISH AND PRAWN (SHRIMP) STEW

Steps:

• fry the onions and green pepper in the butter until softened.
• add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
• cook for 5 minutes or until the fish is just cooked through.
• add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
• add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
• Serve over white rice with wedges of lime to squeeze over.