Rescued By a Seaside Restaurant

Spring 2009

Calling it a day early earns a new favorite recipe for prawns

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

To download a pdf copy of the magazine click here: > DOWNLOAD

by Hilary Masson

I discovered this recipe while kayaking in the Sea of Cortez. It was the seventh day of the trip and we had just finished the last crossing. There was still another hour and a half of paddling before reaching Loreto and the prospect of a cold margarita. Then, out of the desert like an oasis, we came upon a seaside restaurant called El Picazon. It was an easy sell to finish the trip early, pull onto the beach and order food and a cold drink. On the restaurant menu was this recipe for coconut prawns.

On my next trip I adapted this recipe for easy camp cooking. Now we can enjoy this on any beach, on any trip, and reminisce about that fun seaside oasis.

Ingredients:

• 24 medium-large uncooked prawns

• 1 large egg, beaten

• 3/4 cup of flour

• 3/4 cup of shredded coconut

• 1/2 tsp of seasoning (garlic powder, cayenne pepper, black pepper and paprika)

Traditional Method:

1. Remove the black intestinal vein of the prawn by cutting the prawn open following the curve of the back with a thin sharp knife. Fold the prawn open and rinse. The vein should wash away; then pat dry with a paper towel.

2. Add the flour into a bowl with the seasoning mixture.

3. In a mixing bowl, whisk the egg.

4. Pour the shredded coconut into a shallow dish.

5. Take each prawn and dip first into the flour, then into the egg, and roll in the coconut to coat. Set prawns aside on a dish or plate so that the coating has time to set.

6. Heat 2 cm of vegetable oil in a large frying pan or skillet until it is fairly hot. Fry all prawns in the oil for approximately two minutes until the batter has turned a golden brown and the prawns are cooked. Turn prawns once during cooking.

7. Once the prawns are cooked remove them from the pan and drain them on paper towels to get rid of excess oil.

8. Serve hot with your choice of dip.

My Method:

Try using a Dutch oven or Outback Oven instead of frying the prawns in oil. This is a much healthier choice, and my preferred method.

1. Preheat the Outback Oven while preparing the prawns.

2. Take each prawn and dip them first into the flour and then into the egg then roll them in the coconut to coat them. Set them aside in a dish or on a plate so that the coating has time to set.

3. Place a sheet of wax paper on the bottom of the baking tray of the Dutch Oven. Arrange the coated prawns on the baking tray and place in the preheated oven for about 12 to 15 minutes or until the prawns are golden brown.

4. Serve hot with your choice of dip.

Chipotle cream dipping sauce

Try this easy dipping sauce with the coconut prawns and you’re sure to use it again for all sorts of other dipping; such as mixed veggies, tacos and wraps, fresh barbecued fish. The options are unlimited.

• 2 chipotle chilies from a can in adobo sauce (minced and seeded). These are found in the Mexican food isle of your grocery store.

• 1 cup non-fat sour cream

• 1/4 teaspoon salt

Mix the ingredients in a bowl, making sure the Chipotle chilies are minced as fine as possible, so that when blended with the sour cream it makes an even consistency.

Enjoy!

Hilary Masson is a guide and part owner of Baja Kayak Adventure Tours Ltd. Visit www.bajakayakadventures.com.