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Recipes from Our Restaurant Chefs |
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Recipes from Our Restaurant Chefs |
| Coconut Prawns | |
| (serves 6-8) | |
| from the former Grill at Ryan Ranch in Monterey, California | |
| Prawns Preparation | |
| Select 4 jumbo prawns | |
| Clean, peel and butterfly. Skewer onto 10" bamboo skewers. | |
| Batter in authentic tempura mix. Roll and crust in a blend of shredded coconut and Japanese-style bread crumbs (panko). | |
| Let the prawns lay carefully on a parchment sheet and freeze for one hour to allow the bonding of the breading and the proper crusting. | |
| Deep fry in a high-quality shortening (canola oil) until crust turns golden brown. Serve with a pineapple glaze and a fresh pineapple wedge. | |
| Pineapple Glaze Ingredients: | |
| Dice one fresh red bell pepper | 1/2 small white onion |
| 2 teaspoons seasoned rice wine vinegar | 1 teaspoon sambal chili paste |
| 1 sm. can pineapple chunks in natural juice (Hawaiian) | |
| Preparation: | |
| Combine all ingredients in a small pot and simmer and blend with a stick blender. Chill and serve on a plate next to a pineapple wedge (dipping sauce and garnish). Place pineapple skewers with prawns into pineapple wedge so they stand upright for excellent presentation and serve. Bon appetite! | |
