Coconut Prawns with spicy lemon mayo - Spontaneous Entree.

Hi Guys!!

So, during the week, I had an unexpected visitor. 

I was just coming into my flat when across the road I saw a very familiar face. You know when you see someone, you can't quite remember the name (and believe me, I find it difficult to forget names), but  you're so sure of the face? Thats exactly what happened to me. 

So, I walked up to her, and said "Hello, forgive my intrusion, but I know I've met you before, I just can't quite remember your name", she looked at me and shouted "Oh my God!! Ada!! is that really you?" Now you can imagine, how I felt. She continued its me "Diy.... of course, that certainly didn't help. But then she said a few more things and then it suddenly clicked....and oh yeah, her name is Diane (at least thats what I knew her as). 

So, we got talking and told her I lived just across the street, and she wanted to come check my place out. Now, this was the first time I've had an unexpected visitor in my place, cos I usually get ready to play hostess. I kinda had to think of something I could make, that 1. wouldn't take too much time, 2. we could both share (cos I was hungry too), and 3. still looked good. Thats when I decided to make my coconut king prawns.

Its so tasty and easy to make, it just requires a handful of ingredients.  They can be eaten alone, or with the dipping sauce. Oh yeah, the avocado, I'll be adding that to the main course I eventually made for us, so don't forget to check that out too.

Heres how I did it.

Ingredients

• 7-10 raw king prawns (de-vained and cleaned)
  
• Tempura batter (1 tbsp flour + 1 tbsp corn flour + 1 tsp baking powder + 3 tbsps of sparkling water or beer)
• 1/2 cup of Desiccated coconut
• 1/3 cup of flour (optional)
• A pinch of salt and pepper
• 2 cups of vegetable oil (any frying oil would do)
• Chopped cilantro/coriander for garnish (optional)

Dipping sauce

• 2.5 tbsps of Mayonnaise
• 4 drops of siracha (chilli sauce)
• A squeeze of fresh lemon juice
• Chopped cilantro/ coriander

Instructions

1. In a bowl, add the desiccated coconut and flour together, and mix well. Make the tempura batter and keep along side it.

   

   Arranged prawn, 1 prawn in batter and coconut coating

2. Season the prawns with salt and pepper. 

   

   Seasoned prawns

3. Dip the prawns individually into the tempura batter, and then into the coconut and flour  and coat it well.

   

   Batter coated prawns  entering the coconut & flour coating

   
   

   

   Coating the prawns with the coconut

   
   

   

   Coconut coated prawns

4. Heat up the frying oil, and then place the coated prawns into it, and allow to fry for  about 2 minutes on each side or till its golden brown.

   

   Prawns frying in the oil

5. Make the dipping sauce by combing all the ingredients together, and set aside.
6. Remove the prawns from the frying oil, and place on a kitchen towel to allow the oil drain.

   

   Golden brown prawns on kitchen towel

7. Serve  the prawns on a platter with the dipping sauce and garnish with the chopped cilantro leaves
   

Its Sushi my dear Watson.....Sushi

Hi guys!!!

Okay, so from the title you can guess what I'm making for lunch today. Isn't it hilarious though....an Igbo, Nigerian girl making sushi. Yeah, I thought so too. My love for food has surpassed even my own comprehension. In the words of my favourite villain "think global, not local". 

So, can you imagine what made me venture into these uncharted waters?....Go on, take a guess. It wasn't from reading the menu in a Japanese restaurant, or watching an episode of Naruto. No, my inspiration came from a pair of chopsticks. And not the ones in a restaurant, but the ones I was using for my bun. 

Now, Ive never used chopsticks to eat before, I've only ever used them as a hair accessory, but I really wanted to learn. So I thought to myself what better way to learn, than to make my very own sushi rolls and practise with it. I don't have to pay for it outside, I'll just buy the ingredients, and most importantly, I don't have to worry about embarrassing myself in public. The only thing I have to worry about really, would be the look on the check-out girls face as she scans my 'groceries'. 

Of course to learn how to use my chopsticks and to make the sushi, I had to consult the oracle 'Youtube'.  After watching a few videos, and seeing the numerous steps, I said to myself " Self, you're in way over your head". But, I learnt a lot and couldn't wait to try my hands on it. 

So heres how I did it....

Ingredients 

For the Crispy prawns

• 53.3g Tempura batter 
• 75mls of cold sparkling water
• A pinch of salt
• 12 King prawns
• 2 cups of frying oil

For the sushi rice seasoning

• 5 tablespoons of rice vinegar
• 3 tablespoons of sugar
• 2 tablespoons of salt

For the dipping sauce

• 2 tablespoons of Siracha sauce
• 1 tablespoon of sweet chill sauce
• 2 tablespoons of regular mayonnaise

Everything else

• Half an english cucumber
• Half an avocado
• The juice of half a lemon
• Wasabi paste
• 2 cups of water
• 1 cup of sushi rice (sticky short grain rice)
• Black sesame seeds (optional)
• A bamboo mat
• 2-3 sheets of Nori (Paper-thin Roasted seaweed)
• Cling film
• Wooden spoon or spatula

Instructions

1. First make the crispy prawns. Heat your oil in a deep-fryer of deep pot. Combine the tempura batter and salt with the cold sparkling water, and mix until you have a pancake batter consistency.  Coat the king prawns in the batter and place into the hot oil. Allow it to crisp up in the oil for about 2 mins, take it out and drain on a paper towel. 
2. Next, make the dipping sauce. Combine the siracha, sweet chilli and mayonnaise and transfer to your sauce plate or container.
3. To make the sushi rice and seasoning. Transfer the rice into a bowl and wash it till the water becomes somewhat clear. Place the rice and water in a rice cooker or pot, and allow to cook until tender. In a cup, combine the rice vinegar, salt and sugar, and set aside. Once the rice is done, remove from the heat, and drizzle in the rice vinegar seasoning. Using slicing motions (not stirring) and a wooden spoon or spatula, combine both, taste and leave to cool.
4. Chop your other accompaniments i.e the cucumber and avocado into thin strips and set aside.
5. Now to make the sushi rolls. Place half a sheet of nori on the bamboo rolling mat, shinny side down. Slightly wet your fingers and take about a handful of the rice and spread it over the nori. Make sure to leave about half an inch of nori space without rice for folding. 
6. Put a small amount of wasabi paste on your index finger and spread along the middle of the rice on the nori sheet. Place your crispy prawns, cucumber and avocado in the middle along the strip of wasabi paste.
7. Take the bamboo rolling mat with your thumbs like you're about to roll it, and use the remaining eight fingers to hold the  contents in place. Now fold/roll the mat, making sure to press gently as you roll.
8. Once your roll is fully formed, cut it in half. Place both halves side by side and cut into quarters or sixes.
9. Place them on your platter, and drizzle the dipping sauce across them. You can play with the sauce by making nice and creative designs on your rolls. Now its ready to eat.

So, there you have it.... my take on the classic sushi roll. It was really delicious and refreshing, definitely going to make it again. And oh yeah...of course I used my chopsticks.

Tips

1. Don't forget to squeeze some lemon juice on your avocado after slicing them, to prevent them from turning brown.