Learn . Laugh . Eat

Panko Fish and Prawns with tamarind sauce

Prep:

Cook:

Fish

  • 150gr Cod Fillets
  • 150gr Prawns (Peeled and deveined)
  • 2 beaten eggs
  • 150gr Panko
  • 150gr Desiccated coconut
  • Salt and Pepper to taste

Dipping Sauce

  • 250ml Tamarind concentrate
  • 1 clove of garlic finely diced
  • 1 large red chilli sliced
  • 2 tbsp of Palm Sugar
  • 125ml water
  • 1 tsp fish sauce
  • 1 tsp oil

Preparation Method

Cut the fish fillets into chunks of approx. 5cm

Mix together panko and coconut. In another medium bowl beat eggs and add a pinch of salt and pepper. In a third bowl add the flour. Pass the shrimp and the fish through the flour, then the beaten eggs, then the panko and coconut mix.

Heat the oil in a deep-fryer (190°). Fry a few pieces of fish and prawns at a time until golden brown. This should take no longer than 5 minutes.

Dipping Sauce

In a sauce pan on medium high, fry the garlic and chilli for about 2 minutes

Add the rest of the ingredients and let it simmer for 5 minutes


Fish

  • 150gr Cod Fillets
  • 150gr Prawns (Peeled and deveined)
  • 2 beaten eggs
  • 150gr Panko
  • 150gr Desiccated coconut
  • Salt and Pepper to taste

Dipping Sauce

  • 250ml Tamarind concentrate
  • 1 clove of garlic finely diced
  • 1 large red chilli sliced
  • 2 tbsp of Palm Sugar
  • 125ml water
  • 1 tsp fish sauce
  • 1 tsp oil

Preparation Method

Cut the fish fillets into chunks of approx. 5cm

Mix together panko and coconut. In another medium bowl beat eggs and add a pinch of salt and pepper. In a third bowl add the flour. Pass the shrimp and the fish through the flour, then the beaten eggs, then the panko and coconut mix.

Heat the oil in a deep-fryer (190°). Fry a few pieces of fish and prawns at a time until golden brown. This should take no longer than 5 minutes.

Dipping Sauce

In a sauce pan on medium high, fry the garlic and chilli for about 2 minutes

Add the rest of the ingredients and let it simmer for 5 minutes

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