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Preparation:
1. Mix the grated coconut with 1/4 cup of water and sift.
2. Marinate the prawns or langoustines for half an hour in water with 1 tablespoon of sugar and 1/2
teaspoon of salt.
3. Heat the wok, add the oil and deep fry the sambal paste over a relatively high heat until the oil
entirely bubbles up.
4. Add half of the coconut milk and stir over a medium heat ‘till the paste thickens.
5. Add the prawns or langoustines, stir-fry and let it cook trough under a closed lid during 3 to 5
minutes.
6. Remove the lid and add the rest of the coconut milk.
7. Leave it to boil and serve cold or hot.
DEEP FRIED BANANAS
Ingredients:
• 12 to 15 large bananas cut into thick slices • 400 g (14 oz) freshly grated coconut • 5 eggs • 225 g (8
oz) sugar • 340 g (12 oz) self-raising flour (sifted) • 1/2 teaspoon salt • 115 g (4 oz) grated coconut to
mix into the flour • 1 l (1 qt) oil
Preparation:
1. Squeeze the grated coconut, with some water, into a cup. Put 175 ml (0.2 qt) of the liquid aside.
2. Whisk the eggs with the sugar and beat till the mixture thickens.
3. Add the flour, the bananas and the coconut milk gradually. Stir well until everything is well mixed. The
mixture should be quite thick.
4. Heat the oil in the wok. Drop a tablespoon of the thick dough in the hot oil and deep fry till the dough
is golden brown.
5. Leave it to drain on the half moon insert.
TEMPURA
Tempura is a delicious, typical Japanese recipe. The secret of making a good tempura is that all the ingredients should
be ice-cold and the oil for deep frying should be very hot (about 180°C – 355°F). The temperature can always be
tested with a piece of bread, that has to sink to the bottom and rise to the surface golden brown in about 60 se-
conds. Any type of food can be used for tempura, but mostly it is prepared with fish, scallops, shrimps, langoustines,
etc. Also vegetables like broccoli, carrots, mushrooms, sweet potatoes, etc. can be deep fried. Tomatoes and cucum-
ber should not be used because they contain too much water. Slices of pineapple and apple however are possible.
Ingredients:
• 500 g (18 oz) of large shrimps or langoustines, cleaned and shelled • 200 g (7 oz) scallops
• 500 g (18 oz) fish fillets diced into pieces of 1 cm – 0.4” wide and 5 cm – 2” long • 1/2 aubergine, cut into cubes
of 1/2 cm – 0.2” • 2 small carrots • 1 broccoli • 12 large mushrooms • 1 large sweet potato, peeled and sliced in 1
cm – 0.4” thick slices • 4 slices of pineapple • 3 cups of peanut oil
