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
   

Still on the matter....Sushi

Hi guys!!!

So, still on the sushi matter. 

After I had downed (ate) the first batch of sushi rolls, believe it or not.... I was still hungry. 

But now, I was very inspired to try my hands on these beauties. I think they are called California rolls or something like that.  Not sure really....so please don't ask. But I guess the names of the different rolls pretty much depends on its contents. The ingredients and technique are still the same as the previous sushi roll, with the only difference being that the rice is on the outside.

If you want to learn how I made the sushi rice and other accompaniments, then do check out my previous post.  I've got everything explained in full detail.

I'm just going to start from the roll itself this time, b'cos thats where the difference is. 

Instructions

1. Place a sheet of cling film on the bamboo rolling mat and secure tightly. However, it should be  flexible enough to wiggle as the mat does. 
2. Place a sheet of nori on the mat, shiny side down. Slightly wet your fingers, then take the rice and spread it across the nori sheet.
3. Heres the tricky part. Once your sheet is covered, invert (turn upside down) the sheet with the rice. Now the rice is facing the bamboo mat and the shiny part of the sheet is facing you. 
4. Place the crispy prawns, avocado and cucumber strips across  the sheet. However, this time the contents should be placed slightly before the middle, and not exactly in the middle of the sheet.
5. Begin to roll/fold the bamboo mat, making sure your fingers are holding the contents in place. Fold the roll securely in place by gently pressing the mat over it. Transfer onto a cutting board.
6. Sprinkle some dark sesame seeds across the top and sides of the rice (don't worry, it would stick).  Place a sheet of cling film on the coated roll, and use the mat to gently press the seeds on the rice.
7. Remove the mat. Using a sharp knife, with water across the blade, cut the roll in half. Then cut out as many pieces as you want. You'll most likely get 8 pieces. Place the mat over it, and gently press it into shape again.
8. Remove the cling film, and transfer them onto your serving dish. Drizzle your sauce over the top of each slice and serve.
   

Tips

• Ensure you cover the mat with the cling film, or else you'll be cleaning sticky rice out of the crevices of the mat for a while.
• Do not press the inverted sheet onto the mat, the rice is already stuck on the nori, no need to stick it to the mat too (cling film or not).
• Ensure the rice and nori sheet are placed well on the mat. The mat is rectangular, with a flexible side, and a not so flexible side. So to prevent having to turn the sheet or mat around (especially after you've placed your contents), check that it is placed properly.
• Remember to clean your knife after each cut, and run some water across the blade to ensure clean cuts.
• You can put some wasabi paste at the side of the plate if you need some.