Cookbook author Chetna Makan makes coconut curry leaf prawns with a peanut & coriander chutney from her latest book.
Great as a sharing snack, these deep fried, crispy prawns have a balance of sweet and spicy flavours. If you can, keep the tails on the prawns as they’re perfect to hold onto when dipping into the fresh, zingy chutney. The chutney goes perfectly in sandwiches and salads too.
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Ingredients:
8 raw shell-on king prawns
30g plain flour
1 British Blacktail Free Range Medium Egg
30g desiccated coconut
1 large clove garlic, roughly chopped
10 fresh or dried curry leaves, finely chopped
¼ tsp chilli powder
¼ tsp salt
Sunflower oil for frying
For the coriander peanut chutney
(dhania moongphalli chutney)
30g roasted unsalted peanuts
2 green bird’s eye chillies
2 cloves garlic
1 small onion, roughly chopped
1 tsp caster sugar
½ tsp salt
2 x 25g packs coriander, leaves only, roughly chopped
½ lime, juice
25g pack mint, leaves only, roughly chopped
To view the full recipe | https://bit.ly/3egDj7P
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