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https://www.lifestylefood.com.au/recipes/17920/waikiki-wave-trio-coconut-shrimp-garlic-butter-scallops-and-prawn-cakes-with-coconut-dripping-sauce

LifestyleFOOD.com.au

Waikiki Wave Trio – Coconut Shrimp, Garlic Butter Scallops and Prawn Cakes with Coconut Dripping Sauce

Take your tastebuds on a tropical getaway with this Hawaiian inspired entree, as prepared by Eve Gatt from Come Dine With Me Australia

Ingredients

  • 8 large prawns peeled and deveined

  • ¼ cup of plain flour

  • 1/4 cup of breadcrumbs

  • 1/4 cup of shredded coconut

  • One egg

  • 1 cup of Canola oil for frying

  • Pinch of salt

  • Scallops

  • 8 scallops

  • ½ lemon

  • 1 small sprig of chopped parsley

  • 1/3 clove of garlic chopped finely

  • 1/3 cup of butter or margarine

  • Prawn Cakes

  • ½ kilo of fresh cooked peeled prawns (do not use prawns which have been frozen)

  • 1 shallot chopped finely

  • 1/2 clove of garlic finely chopped

  • 1 small red chilli finely chopped ( add more or less to suit your taste )

  • 2 teaspoons of cornflour

  • 2 teaspoon of fish sauce

  • 1 tablespoon of finely chopped coriander

  • 1/2 cup of breadcrumbs set aside

  • Canola oil for deep frying

  • Salt to taste

  • Coconut Dipping Sauce

  • ½ can of coconut cream

  • ½ yellow capsicum

  • 2 tablespoons of brown sugar

  • 1 small red hot chilli optional

Method

  • 1.

    Peel and devein prawns and cut prawn lengthways to butterfly

  • 2.

    Combine shredded coconut and breadcrumbs.

  • 3.

    Beat egg with a fork and add a pinch of salt

  • 4.

    Coat the prawn in the flour, dip into egg and then coat with breadcrumb and coconut mixture.

  • 5.

    Refrigerate for half an hour before cooking

  • 6.

    Heat oil in shallow frypan or deep fryer and place the prawn cutlet in until it turns golden.

  • 7.

    Remove from pan and place on paper towel to soak up excess oil

  • Scallops :

  • 1.

    Heat oil in fry pan

  • 2.

    Mix garlic, butter and parsley together and add to frypan

  • 3.

    Once the pan is hot, place the scallops in the pan for about 3 mins or until they start to brown

  • 4.

    Turn scallops over and squeeze lemon over scallops

  • 5.

    Leave for a further 3-4 mins or until just cooked through

  • 6.

    Remove from pan and garnish with a little more parsley if desired

  • Prawn Cakes :

  • 1.

    Devein prawns and roughly chop

  • 2.

    Place in a large bowl with all ingredients except breadcrumbs.

  • 3.

    Mix the mixture well with your hands and roll into small balls

  • 4.

    Roll balls in breadcrumbs, add salt if desired

  • 5.

    Set aside in fridge for at least 30 mins

  • 6.

    Heat oil in a deep or shallow frypan

  • 7.

    Roll the balls in the breadcrumbs

  • 8.

    Refrigerate for half an hour before frying

  • 9.

    Fry until golden

  • 10.

    Remove from pan and place on paper towel to soap up excess oil

  • Coconut Dipping Sauce :

  • 1.

    Add all ingredients in a blender and mix until smooth and creamy.

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