Thai
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Coconut prawn

• 12 PRAWNS
• 2 EGGS
• 100 GRAM MILK
• 100 GRAM BEER
• 8 TBSP GRATED COCONUT
• 40 GRAM FLOUR
• 4 TBSP GINGER JAM
• 1 TBSP MUSTARD
• 1/2 CUP RED WINE
• 1/2 CUP ORANGE JUICE

• 12 SHEETS OF LASAGNA
• 1 LOBSTER, cooked and shelled
• 100 GRAM SHRIMPS
• 1 KG TOMATOES, peeled and chopped
• 100 GRAM MOZZARELLA, in slices
• 100 GRAM GRATED PARMESAN
• 200 GRAM WHITE WINE
• 200 GRAM MILK
• 5 TBSP BUTTER
• 5 TBSP FLOUR

Mix the red wine, orange juice, ginger jam and mustard and reduce this mixture to sauce on a high heat. Make a batter of eggs, beer, milk and flour. Dip the prawns in the batter and sprinkle them with coconut. Deep fry them until they are golden brown. Serve with the sauce.

Stir fry the lobster 5 minutes, add the tomato's and fry 3 minutes more, add the shrimps and fresh milled black pepper. Melt butter on a low fire, add the flour and cook slowly for five minutes. Now add the wine and the milk, heat till the boiling point, then slowly simmer until sauce is smooth. Dissolve the parmesan in the sauce.
Now make layers of lobster mixture, cheese sauce and lasagna. End with sheets and lasagna and one layer of cheese sauce. Put the mozzarella on top. Bake the lasagna 40 minutes at 190 degrees Celsius.