Crisp Coconut Prawns from the Jersey Pottery Restaurant

Name: Crisp Coconut Prawns from the Jersey Pottery Restaurant
Cuisine: British
Ingredients: 2 tablespoons salt; 450 g (1 lb) raw prawns; ½ teaspoon freshly ground white pepper; 1 teaspoon salt; 1 teaspoon cornflour, mixed with 2 teaspoons water; 1 teaspoon cornflour, mixed with 2 teaspoons water; 1 tablespoon finely chopped chervil; Plain flour, for dusting; 2 eggs, beaten; 600 ml (1 pint) groundnut or vegetable oil, for deep-frying; 50 g (2 oz) desiccated coconut; 100 g (4 oz) dried breadcrumbs; 2 tablespoons finely chopped fresh flatleaf parsley; 2 tablespoons finely chopped fresh coriander; 3 tablespoons Chinese white rice vinegar or cider vinegar; 3 tablespoons tomato purée or ketchup; 3 tablespoons tomato purée or ketchup; 2 teaspoons chilli-bean sauce; 600 ml (1 pint) groundnut or vegetable oil, for deep-frying; 150 ml (5 fl oz) water; 3 tablespoons sugar; 3 tablespoons Chinese white rice vinegar or cider vinegar

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

During a visit to Jersey in the channel Islands, I visited a charming restaurant called the jersey pottery restaurant, which was a ceramic factory, studio and showroom as well as a restaurant with charming gardens - all in one complex. Among the toothsome dishes was an outstanding prawn entrée, served with a sweet and spicy sauce, which I saw immediately as a fusion-influenced dish. The head chef, Tony Dorris, gave me the recipe, which I have adapted. It’s easy to make and

Ingredients

Europe
United Kingdom
Fish course
Side dish
Pescatarian

Ingredients

Method