Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
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Spice up your Super Bowl snacks with Tom Douglas's trashy prawns or Thierry Rautureau's crab salad. (AP Photo/Julio Cortez)

Ingredient of the Week: Big Game Snacks

The Seahawks are going to the Super Bowl. So what are you going to serve at your Super Bowl party?

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.

Cait Walsh, MyNorthwest Writer
Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
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