Mumbles Coconut Mulataga Yabby Cutlets

Mumbles Coconut Mulataga Yabby Cutlets Serves 4 people

1/2 Kilo of butterflied Large Mulataga Yabby cutlets. * Shake in a bag with flour. * Dunk them in unsweetened carnation milk. * Get a shallow tray and spread shredded coconut lots of. Toss them turn over and pat them. Get another tray and put hand towel on the bottom. Place cutlets on this and place in a fridge for 2-4 hours. Deep fry for 3 minutes, serve with coconut rice and warm sweet chilli sauce. Chilli Sauce: 12 small red chillies - stem gone. 4 cloves garlic. 1 cup white wine vinegar. 1/2 cup sugar. 1 teaspoon salt.

Method
Roughly chop chillies/garlic and place in a small saucepan with remaining ingredients. Bring to boil stirring constantly. Lower heat. Simmer until syrupy. (approx 15 minutes) Place in blender and process until chillies are finely chopped. Serve Warm.