CRISPY COCONUT PRAWNS IN HOT AND SOUR SOUP
Crispy Coconut Prawns in Hot And Sour Soup
Ingredients for the soup:
150ml Coconut milk
6 Mushroom of you choice (I prefer woodland mushroom)
2 tsp Fish sauce
1 tsp Honey
1/2 Lime
1 tbs Coconut oil
1 pinch Salt
1 pinch Pepper
1 Spring Onion – sliced thinly
1/2 Red chilli – chopped
Ingredients for Crispy coconut prawns:
6 Raw king prawn
1 Egg beaten
1 pinch Salt
50 grams Desiccated coconut
30 grams Flour
1 tbs Coconut oil
Method
– Line a baking tray with baking paper.
– Put the salt in the beaten egg.
– Dip king prawns in the egg, flour then desiccated coconut.
– Put coconut oil in a pan. Then fry the prawns on a medium heat in the pan. Just 1 minute on each side.
– Transfer the semi cooked prawns onto a baking tray.
– Put it in the pre-heated oven at 200 Celsius until prawns are cooked (approx 5-7 minutes).
– In the meantime, fry the mushrooms in coconut oil. Seasoned with salt and pepper.
– In a bowl, mix the fish sauce, honey, red chilli and squeezed lime juice. Put it to the side.
– Put coconut milk into a pot and heat gently then pour in the above seasoning mixture then stir and cook gently.
– Once the soup is starting to boil, pour the soup in a serving bowl.
– Assemble by stacking the mushrooms at the bottom then the prawns, spring onion slices and perhaps a tiny slice of red chilli for colour.
– Enjoy this freshness of spring in a bowl.
Tips:
To truly enjoy Crispy Coconut Prawns in Hot And Sour Soup please get Thai coconut milk, otherwise organic coconut milk only.
