Coconut Prawns in a White Wine/Pineapple Glaze
with Sauteed Asparagus and Red Peppers

You can also substitute Scallops or Chicken for the Prawns.

Ingredients

• 6 jumbo prawns (per person)
• all purpose flour
• 1/4 teaspoon cayenne pepper
• 2 whole eggs, beaten lightly
• sweetened, shredded coconut
• salt & pepper
• peanut oil
• 8-oz. can crushed pineapple (in juice)
• pineapple juice
• dry white wine
• fresh pencil-thin asparagus spears, peeled
• 1 red bell pepper (julienned)

Directions:

Begin by rinsing coconut and drying with a paper towel. Place this on a cookie sheet in the oven, or on foil in the toaster oven to toast until slightly golden. Remove when done and set aside in a bowl.

In another bowl, mix the flour and cayenne pepper together and set aside. In another bowl lightly beat 2 whole eggs. Rinse the prawns and pat dry with a paper towel and set aside.

Pour a little peanut oil in a hot saute pan over medium high heat and add the asparagus and red pepper slices. Add salt and pepper to taste and toss. Cook until done, about 5 minutes.

While the vegetables are cooking, heat another saute pan over high heat and add some peanut oil. Dredge the prawns in the flour/cayenne mixture, and then in the egg wash, and finally coat generously in the toasted coconut. Place in the saute pan and cook until done, 1-1½ minutes per side. When prawns are done, remove to plate and deglaze the pan with a little white wine. Add 2 tablespoons of the crushed pineapple, 2 tablespoons of pineapple juice, and 1 tablespoon of butter. Reduce until slightly syrupy. Pour this glaze over the prawns, plate the asparagus and red peppers and serve.

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