Windward Islands recipes - something new for your family?
Caribbean cooking really is a world of its own. The melting pot mix of peoples in the islands has produced a cuisine which is unrivalled throughout the world. Whilst there are a few dishes which are common throughout the islands in general, each island has it's specialties and ways of cooking. For example, in islands such as Martinique and St. Lucia, there is a strong French influence, both of them having been ruled by the French at some time during their history. One thing that binds them all, is their use of herbs and spices, albeit in different proportions, and their reliance on fresh seafood, meats and vegetables. The one exception to this is the use of saltfish (salted cod) which is a remnant of the early European visitors who introduced it to the islands, salting having been a common method of preserving foods for the long voyages from Europe to the colonies. Coconut Prawns - Serves 4 Hot Hors d'oeuvre Starters Appetiser Dairy free Caribbean West Indies. Ingredients: 16 Raw Jumbo Prawns, 1 tbsp Dry White Wine, 4 Garlic Cloves, crushed, 2 tbsp Lime Juice, Salt and Black Pepper, 100g/4oz Desiccated Coconut, 2 tbsp freshly chopped Coriander, 2 tbsp Plain Flour, 2 Eggs, beaten, Vegetable oil for deep frying. Instructions - 1. Shell the prawns, leaving the tails in tact and de-vein. 2. In a shallow dish, mix together the wine, garlic, lime juice salt and pepper then add the prawns, mix well to coat, cover and refrigerate for 1 hour. 3. In a shallow dish, mix together the coconut and coriander. 4. Remove the prawns from the marinade and dry on kitchen paper. Discard the marinade. Heat the oil to 180C/350F. 5. Coat the prawns in flour, shaking well to remove the excess, then dip in the egg and roll in the coconut mixture to coat well on all sides. 6. Fry the prawns, in batches if necessary, for 1-2 minutes until golden brown. Serve hot as a starter.
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