We’re going cocoNUTS for these Spring recipes
Finally! It’s spring. To enhance the spring in your step, we are sharing four fabulous recipes for you to try. Essentially, all the recipes celebrate coconut, an ingredient you simply can’t make a piña colada or a decent Thai curry without. Because spring is all about new beginnings and healthy minds and bodies, coconut is the perfect ingredient to invest in. In fact, did you know that coconuts are high in iron, magnesium, fibre and protein? The chefs at Capsicum Culinary Studio offer these four coconut-inspired recipes:
Coconut Prawns
Ingredients500g large prawns, peeled and deveined, tails intact½ cup plain flour½ tsp salt½ tsp ground black peppercoconut oil for frying (you can also use vegetable oil, although the taste is not that good) Batter½ cup plain flour1 tsp baking powder1 egg½ cup soda water Coating1 cup shredded coconut 1 cup Panko bread crumbs MethodSeason the prawns with salt and pepper and set aside. In one shallow bowl, add ½ cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra soda water and whisk. In the third bowl, mix the shredded coconut and bread crumbs. Dredge each prawn in the flour, shaking off any excess, and then dip in the batter, again shaking off any excess, and coat in the breadcrumb/coconut mixture. Lightly press the coating onto the prawn. Once done, arrange the prawns in a single layer on a baking sheet lined with baking paper and freeze until firm (about 30-45 minutes). In a deep frying pan, heat coconut oil (about 5cm-7cm deep) until hot. Fry the frozen prawns in batches of about six to seven for around two to three minutes on each side, or until golden brown and crispy. Drain them on a paper towel lined plate. Serve with a sweet chili sauce.
Thai Coconut Curry Noodle Soup
Ingredients180g stir-fry noodles400ml coconut milk¾ cup roasted red peppers1½ tbs oil3 cloves garlic, minced2 shallots, diced3 tbs red curry paste1½ tbs freshly grated ginger2 tsp chili powder3 cups chicken stock4 boneless, skinless chicken thighs1 tbs fish sauce1 tbs low sodium soy sauce2 tsp brown sugar2 tbs fresh lime juice½ small red onion, thinly sliced½ cup bean sprouts½ cup coriander1 lime, cut in wedges MethodCook noodles in boiling water until soft and set aside (two minutes). Combine coconut milk and peppers in blender and blend until smooth. Heat oil in a large pot over medium heat and add the garlic and shallots and cook until tender (three to four minutes). Stir in the red curry paste, ginger and chili powder (one minute). Stir in the chicken stock and coconut milk/red pepper mixture. Then stir in the chicken, fish sauce, soy sauce and brown sugar, and bring to a boil. Reduce the heat and cook, stirring occasionally until the chicken is tender (fifteen to twenty minutes). Remove chicken and shred before returning to the pot. Stir in the lime juice. Serve over noodles, garnished with red onion, bean sprouts, cilantro and lime.
Coconut Macaroons
Not to be confused with macarons, or Emmanuel Macron, the president of France, these treats are chewy, sweet and easy to make.Ingredients2 large egg whites3 tbs honey1 tsp vanilla extract1 cup desiccated coconut¼ tsp saltMethodPre-heat the oven to 180°C. Line a large baking sheet with baking paper. While using a hand mixer, briskly beat the egg whites until stiff peaks form. Then, gently fold the honey, vanilla, coconut and salt into the egg whites with a spatula until thoroughly combined. Scoop heaped tablespoons of the mixture onto the baking sheet, leaving space in between to prevent overcrowding. Place a baking sheet in the oven and bake for twelve to fourteen minutes, or until the cookies are golden brown on top and around the edges. Then, remove from the oven and cool for ten minutes before serving.
Pina Colada
Ingredients120ml fresh pineapple juice90ml white rum60ml coconut cream2 cups crushed ice MethodPour all the ingredients into a blender and blend briefly at high speed. Then pour the mixture into a tall glass, and garnish with a slice of fresh pineapple and a cherry.
