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Panko crusted tamarind shrimps with coconut salsa


  • For the coconut salsa


  • 1.

    Mix the tamarind paste with the honey, lime, lemon and soy and brush the cleaned tiger prawns with it. Ideally marinate for 1 hour.

  • 2.

    Coat the prawns in the panko breadcrumbs and place into a deep fat fryer briefly until golden brown.

  • 3.

    For the salsa simply mix all the ingredients together.

  • 4.

    To serve make a bed of salad leaves in a bowl, place the prawns on top, sprinkle with sesame seeds then pour the coconut salsa over the top.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Panko crusted tamarind shrimps with coconut salsa.


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