Coconut Prawns with Spicy Mango Dip

Chicken stock

1. Heat Seri Murni Pure Vegetable Oil in a stock pot over high heat.
2. In the stock pot, combine chicken bones, garlic, holland onions, carrots and celery sticks. Saute until light brown.
3. Add water and bay leaf.
4. Reduce heat to low and simmer for 1 hour, keeping the pot covered with lid.
5. Strain stock through a strainer into another big bowl. Discard the solids.
6. Set aside the stock to cool completely.

Butter rice

1. In a rice cooker, add white rice, shallots, salt, salted butter and chicken stock. Stir well.
2. Cook the rice until soft and liquid is absorbed.

Spicy mango dip

1. Puree half of the mango in a blender.
2. Dice the remaining half of the mango into small cubes.
3. Combine mango puree, ginger, mango cubes, chilli flakes, lime juice and sugar in a bowl. Mix well and chill in the refrigerator.

Snap peas and capsicum

1. In a pot of boiling water, add salt.
2. Add the snap peas and blanch for approximately 15 seconds. Remove from pot and soak in ice water for 1 minute. Drain and transfer the snap peas to a bowl.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
4. Sear the snap peas and red capsicums until light brown.

Coconut prawns

1. Make a light slit at the base of the prawn.
2. Thread each prawn onto a bamboo skewer. Insert the skewer into the tail of the prawn, thread to the centre and then to the head. Repeat with the remaining prawns.
3. Season with salt and coarse ground black pepper.
4. Working with one prawn at a time, coat with Blue Key Superfine Superwhite Flour and dip the prawn in egg whites.
5. Then coat the prawn evenly with Desiccated coconut by pressing all around. Repeat with remaining prawns.
6. Heat Seri Murni Pure Vegetable Oil in a shallow pan over medium heat. Fry the prawns and adjust the heat to avoid overcooking. Fry until golden brown.