Recipe for Prawn and Coconut Tempura with Chilli Tomato Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
CHILLI TOMATO SAUCE ----------------
1 tbl Oil
1 sm Onion, finely chopped
1 x Clove garlic, finely chopped
2 x Red chillies, finely chopped
450 gm Fresh tomatoes, roughly chopped (1lb)
1/2 tsp Tabasco sauce
Salt and freshly ground black pepper
----------------- TEMPURA ----------------
600 gm Frozen tiger prawns, defrosted and shelled with tail left on
4 med Size egg whites
40 gm Dessicated coconut, (1 1/2oz)
1 tsp Cornflour
Instructions:
Instructions: Heat the oil in a fryng pan, over a moderate heat add the onion, garlic, chillies and tomatoes. Cook for 4-5 minutes.

Sieve the cooked tomatoes into a bowl, add the tabasco and seasonong to taste.

Put to one side whilst cooking the prawns.

Place the egg whites, coconut and cornflour in a bowl and mix together.

Heat the oil in a heavy based pan to 170 C, 370 F, using a cooking thermometer or alternatively if avaialble, use a thermostatically controlled deep fat fryer.

Dip each prawn into the tempura batter and fry the prawns, 4-5 at a time, for 3 minutes until golden brown.

Notes Serve the prawns with the chilli tomato sauce as a starter or with drinks.

NOTES : Oriental style dish of deep fried prawns.

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