As a starter
As a starter
Who doesn’t love a crispy fried coconut prawn cutlet! I have to say my combination of flavours for the Green papaya salad and the sticky Pickled Ginger Chili are just delicious, perfect for an entrée, canapé, or starter to a dinner party. On those Summer days and nights this would also make for a delicious fresh flavoured main meal. The Pickled Ginger dipping sauce is so tasty that you will want to make double and use it instead of your old sweet chili sauce.
As ginger is becoming increasingly expensive and sometimes hard to get, I have used the fabulous Buderim Ginger Marmalade and their Ginger & Lemongrass Cordial… bet you didn’t think you could use them for a dipping sauce? If you love the sound of this recipe, grab your Buderim Ginger products here.
For the Crispy Prawns
Green Papaya Salad
Pickled Ginger and Chili Sauce
To Make the crispy prawns
Mix eggs and water. Set aside. Place 1/4 cup of corn starch in a bowl for dusting the prawns. In a separate bowl, combine the remaining ¼ cup corn flour, coconut, pepper and salt, panko crumbs, curry leaves, sesame seeds and mix well. Heat the oil in a heavy based pan for frying. Press the prawns into the corn flour, then cover in egg wash, then finally press into the coconut mix to cover both sides. Place the prawns carefully in the hot oil and deep fry until golden on both sides about 2 minutes. Serve with the pickled ginger and chili dipping sauce and salad.
To Make the Green papaya Salad
Combine all ingredients in a bowl and toss well together.
To Make the Pickled Ginger Chili Sauce
For the homemade pickled ginger sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 8 – 10 minutes until syrupy and glossy. Pour into a small bowl and allow to cool (it will thicken as it cools).