A few years ago I was the Executive Chef for The Strand, a boutique historical hotel in Yangon Myanmar (Rangoon, Burma). I had a great time reworking the menu to use local produce and really got to know the markets of Rangoon. This was one of our favorite appetizers–it even got written up in Conde Naste along with my Passion-Glazed Pork chops! Crispy but light, these coconut encrusted prawns go perfectly with juicy honey mandarins and mixed garden greens. The Champagne Vinagrette adds the perfect complement with a light tang. Your amounts will depend on how many you are serving, but these are tasty so plan to make extra, they will go fast.

• Prawns
• Freshly grated coconut (dried if fresh is unavailable but fresh is best*)
• Coconut, palm oil or lard–enough for deep frying
• 1 Egg (start with one and use more if you run out)
• Honey mandarins
• 1/4 c Champagne vinegar (feel free to substitute raw honey vinegar)
• 3/4 c e.v. olive oil
• 1 shallot diced
• salt and pepper

Method:
Dip prawns in egg and shredded coconut (if you are not on a grain-free diet–dust the prawns in flour before the egg). Deep fry in coconut oil with a pinch of turmeric (turmeric helps protect fats from oxidizing). Place on top of fresh garden greens surround with mandarin pieces.

For the dressing: Blend champagne vinegar, shallots, oil and s+p together adjust the seasonings to taste.

*You can make your own grated coconut by poking holes in an old coconut’s eyes (they have three on one side) and setting it on a glass to drain out the coconut water (delicious stuff). Then smash open the shell with a hammer (or sledgehammer) pry out the flesh from the shell. Put this through your juicer to get the coconut cream and shredded coconut–what a process–but delicious!

I have added this plate to the Full Plate Thursday Bloghop over at Miz Helen’s Country Cottage, please have a look at the fantastic collection of recipes posted there.