Tiger Prawns Recipe
An upgraded version of coconut shrimp with coconut, romesco, and spruce tip beurre monté.
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Ingredients
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Tiger Prawns
Romesco Sauce
Spruce Tip Beurre Monté
Method
Preparing Tiger Prawns
- 1
- 2
Heat Oil
In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 180°C (350°F).
- 3
Fry the Prawns
Carefully add the coated prawns to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Making Romesco Sauce
- 4
Blend Ingredients
In a blender, combine roasted red peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Preparing Spruce Tip Beurre Monté
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and foamy.
- 6
Add Spruce Tips
Stir in the chopped spruce tips and lemon juice. Keep the mixture warm but do not boil. Season with salt to taste.