Coconut Prawns with Spicy Mango Dip

Dine on this divine dish of coconut prawns with a spicy mango dip for a tropical treat. With the sweet, savoury and spicy flavours of this dish complement one another beautifully, you will be left wanting more!

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Recipe:

Makes : 2 servings

Ingredients :
CHICKEN STOCK
120ml Seri Murni Pure Vegetable Oil
500g chicken bones (cut into pieces)
3 cloves garlic (bashed)
100g holland onions (coarsely chopped)
100g carrots (coarsely chopped)
100g celery sticks (coarsely chopped)
1l water
1 bay leaf

BUTTER RICE
200g white rice (rinsed)
2 shallots (finely chopped)
¼ tsp salt
100g salted butter
470ml chicken stock

SPICY MANGO DIP
1 ripe mango, approximately 350g (peeled and seed removed)
30g ginger (freshly grated)
1 tbsp chilli flakes
1 tsp lime juice (freshly squeezed)
1 tsp granulated white sugar

SNAP PEAS AND CAPSICUM
1 tsp salt
10 snap peas, approximately 200g in total
½ tsp Seri Murni Pure Vegetable Oil
1 red capsicum (cut into triangles)

COCONUT PRAWNS
10 large prawns (peeled and deveined with head and tail intact)
A pinch of salt
A pinch of coarse ground black pepper

240g Blue Key Superfine Superwhite Flour
2  egg whites, grade A (slightly beaten)
150g S&P Santan Sejati Desiccated Coconut

240ml Seri Murni Pure Vegetable Oil

Method:
CHICKEN STOCK
1. Heat Seri Murni Pure Vegetable Oil in a stock pot over high heat.
2. In the stock pot, combine chicken bones, garlic, holland onions, carrots and celery sticks. Saute until light brown.
3. Add water and bay leaf.
4. Reduce heat to low and simmer for 1 hour, keeping the pot covered with lid.
5. Strain stock through a strainer into another big bowl. Discard the solids.
6. Set aside the stock to cool completely.
BUTTER RICE
1. In a rice cooker, add white rice, shallots, salt, salted butter and chicken stock. Stir well.
2. Cook the rice until soft and liquid is absorbed.

SPICY MANGO DIP
1. Puree half of the mango in a blender.
2. Dice the remaining half of the mango into small cubes.
3. Combine mango puree, ginger, mango cubes, chilli flakes, lime juice and sugar in a bowl. Mix well and chill in the refrigerator.

SNAP PEAS AND CAPSICUM
1. In a pot of boiling water, add salt.
2. Add the snap peas and blanch for approximately 15 seconds. Remove from pot and soak in ice water for 1 minute. Drain and transfer the snap peas to a bowl.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat
4. Sear the snap peas and red capsicums until light brown.

COCONUT PRAWNS
1. Make a light slit at the base of the prawn.
2. Thread each prawn onto a bamboo skewer. Insert the skewer into the tail of the prawn, thread to the centre and then to the head. Repeat with the remaining prawns.
3. Season with salt and coarse ground black pepper.
4. Working with one prawn at a time, coat with Blue Key Superfine Superwhite Flour and dip the prawn in egg whites.
5. Then coat the prawn evenly with S&P Santan Sejati Desiccated Coconut by pressing all around. Repeat with remaining prawns.
6. Heat Seri Murni Pure Vegetable Oil in a shallow pan over medium heat. Fry the prawns and adjust the heat to avoid overcooking. Fry until golden brown.