Coconut Marinade
- 3 tablespoons rice wine vinegar
- 2 tablespoons shredded, unsweetened coconut
- 1 tablespoon minced fresh ginger
- 3 tablespoons lime juice
- 1 tablespoon grated lime zest
- ¼–½ teaspoon red chili pepper flakes
- 2 teaspoons sugar
- 1/8teaspoon curry powder
Instructions:
This wonderful marinade is ideal for shellfish such as
scallops and prawns.
- Warm the vinegar over low heat. Add the coconut and ginger to soften.
- Remove from heat and stir in the remaining ingredients.