Ingredient of the Week: Big Game Snackson January 28, 2014 @ 3:51 pm (Updated: 2:10 pm - 2/11/14 )
If you're like chef Tom Douglas, you'll love his "trashy prawn" recipe. "It's a deep-fried prawn that's been crusted in coconut," he says, "and you serve it with a jar of trashy garlic chili sauce."
If you're wanting to make a healthier trashy prawn, Tom recommends purchasing your prawns fresh -- a 16-21 or bigger -- and butterflying them. Dredge the prawns in rice flour, then put the prawns into a can of coconut milk mixed with an egg. Dip them into shredded coconut, and let them sit for 5 minutes. Deep-fry and enjoy!
Chef Thierry Rautureau suggests making a crab salad to provide balance to your junk food.
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
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