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Tips:
• Mix your favourite herbs and spices into the oil before adding it. This will allow you
for example to prepare tasty curry or paprika-fl avoured chips. There are no limits to
your imagination.
• Depending on how thick you cut your potatoes, you can vary between potato wedges
and thick or thin chips. The thicker the potatoes are cut, the longer the cooking time.
• Use waxy potatoes. Young potatoes contain more water and therefore take longer to
cook and it is possible that they may not go as crispy.
• Wash the chopped-up potatoes with cold, clear water to remove any excess starch
in the potatoes. IMPORTANT: Then thoroughly dry the potatoes. The less moisture is
present, the crispier the chips will become.
• Preboiled potatoes will cook more evenly! Cut the potatoes into small sticks and
preboil them for around fi ve minutes. This will prevent the chips from being crispy on
the outside but not fully cooked on the inside.
Coconut Prawns
Ingredients:
12
prawns (peeled and cleaned)
For the breadcrumb coating:
approx. ½ cup
fl our
approx. ½ cup
coconut fl akes
approx. ½ cup
breadcrumbs
1 – 2
egg whites
Preparation:
1. Add the coconut fl akes and the breadcrumbs in a ratio of 1:1 to a small bowl and mix
the ingredients together.
2. Pour the fl our into a separate bowl.
3. Separate the yolk from the egg white and pour the egg white into another small bowl.
4. First roll the prawns in the fl our, then dunk them in the egg white and then roll them in
the coconut fl ake breadcrumb coating.
5. Set the cooking temperature to 190°C.
6. Set the timer to 10 minutes.
7. The prawns are ready for serving when they have developed a lovely golden brown
colour.
