Coconut Prawns
From australian house and garden. A wine suggestion: a white wine with tropical fruit flavours eg a sauvignon blanc semillon. I've also posted the dipping sauces.prep and cooking times are guestimates only and probably on the longer side as i am really slow at deveining prawns!!
Steps
Devein prawns and rinse quickly under cold running water , then flatten very slightly with the heel of your hand.
Refrigerate until needed.
Sift flour , salt and cornflour into a bowl.
Add vinegar and water and mix to a smooth batter.
Spread coconut on a flat plate.
Dust prawns lightly with extra flour , then dip into the batter.
Allow the excess to run off then coat with coconut.
Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn.
Cook prawns in batches and drain on paper towels.
Serve hot , accompanied with lime wedges and dipping sauces such as yoghurt and mint sauce or chilli plum sauce.
Ingredients
king prawns, flour, salt, cornflour, white vinegar, water, coconut, vegetable oil