Marmite Fried Coconut
YIELD
2 to 4 pax
PREP TIME
20 min
COOK TIME
50 min
INGREDIENTS
250g young coconut flesh
½ tsp salt
¼ tsp white pepper
corn flour
Ingredients A
(Crispy Paste)
3 tbsp flour
¼ salt
¼ tsp baking powder (optional)
4 tbsp water
Ingredients B
(Marmite Sauce)
2-3 cloves of garlic (chopped)
2 tsp (10g) Marmite
2 tsp light soya sauce
1½ tbsp honey
1½ tbsp maltose
1 tsp sesame oil
45ml (3 tbsp) water
Ingredients C
(For garnishing)
1 tbsp white sesame seeds
1 Red Chili
Lettuce
METHODS
1. Wash the coconut flesh and cut it into large pieces.
2. Use a fork to poke holes in the coconut flesh.
3. Marinate the coconut flesh pieces with salt and white pepper for thirty minutes.
4. Combine all the ingredients A into a large bowl.
5. Dip the marinated flesh into the Crispy Paste
6. Coat it with a generous amount of cornstarch.
7. Deep-fry the coconut flesh until golden brown. Remove and drain in a sieve.
8. Heat all the ingredients B in a pan until it becomes a thick gravy.
9. Coat the coconut with the gravy.
10. Garnish and serve.
