Prawns and coconut seek each other out
A little imagination allows this recipe to deviate from the run-of-the-mill deep-fried prawn preparations. In grated coconut, prawn meets an old playmate and like always they gel well. Coconut lends the prawn a welcome crunchiness in this dish. On first appearance, it is the immaculate tail that tells you this is a prawn delicacy. Served with fresh mango chutney, it becomes an irresistible combination.
Coconut prawns with mango chutney
16 medium prawns
2 freshly grated coconuts
200gms refined flour
Oil for frying
Lemon juice of 2 lemons
4 spoons mango chutney
Half tsp red chilli powder
Salt and pepper to taste
Peel the prawns and leave the tail intact. De-vein the prawns and marinate with lemon juice, salt and pepper.
Dust the prawns in refined flour, dip them in beaten egg and then coat the prawns nicely with grated coconut from all around, one prawn at a time. Heat oil for frying on a slow flame.
Blend mango chutney, which is available in grocery stores in pet bottles, in a mixer with little water, lemon juice and red chilli powder to a sauce consistency. Gently fry the prawns on slow flame till they turn light golden brown and serve hot with mango chilli chutney.
For Ravi Saxena, Executive Chef at The Claridges, no cuisine is difficult to learn or master. “It all depends on personal interest,” the chef says. However, he enjoys whipping up European dishes and he believes he got the “right exposure” at the right time.