Take your tastebuds on a tropical getaway with this Hawaiian inspired entree, as prepared by Eve Gatt from Come Dine With Me Australia
Peel and devein prawns and cut prawn lengthways to butterfly
Combine shredded coconut and breadcrumbs.
Beat egg with a fork and add a pinch of salt
Coat the prawn in the flour, dip into egg and then coat with breadcrumb and coconut mixture.
Refrigerate for half an hour before cooking
Heat oil in shallow frypan or deep fryer and place the prawn cutlet in until it turns golden.
Remove from pan and place on paper towel to soak up excess oil
Heat oil in fry pan
Mix garlic, butter and parsley together and add to frypan
Once the pan is hot, place the scallops in the pan for about 3 mins or until they start to brown
Turn scallops over and squeeze lemon over scallops
Leave for a further 3-4 mins or until just cooked through
Remove from pan and garnish with a little more parsley if desired
Prawn Cakes :
Devein prawns and roughly chop
Place in a large bowl with all ingredients except breadcrumbs.
Mix the mixture well with your hands and roll into small balls
Roll balls in breadcrumbs, add salt if desired
Set aside in fridge for at least 30 mins
Heat oil in a deep or shallow frypan
Roll the balls in the breadcrumbs
Refrigerate for half an hour before frying
Fry until golden
Remove from pan and place on paper towel to soap up excess oil
Coconut Dipping Sauce :
Add all ingredients in a blender and mix until smooth and creamy.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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