Crispy Coconut & Coriander Prawns
by Mary
Rating:
2 ★
Ingredients
- • 16 large raw tiger prawns, shelled with tails left on
- • Juice of 2 limes
- • 1 tbsp dry white wine
- • 2 cloves of garlic, peeled & crushed
- • 75g desiccated coconut
- • 50g fresh white breadcrumbs
- • 10g finely chopped coriander
- • 2 tbsp plain flour
- • Salt & ground black pepper
- • 2 large eggs, beaten
- • Approx 600ml corn oil for deep frying
- • 1 jar Ken Hom Chilli & Garlic Sauce
- • Lime wedges to serve
Instructions
- Place the prawns in a glass bowl and marinade in the lime juice, wine and crushed garlic. Cover and refrigerate for 1-2 hours.
- In a large bowl, mix together the coconut, breadcrumbs and coriander. Season with salt and pepper.
- Remove the prawns from the marinade and drain well. Flour and dip in the beaten egg and lastly in the coconut mix.
- Heat the oil in a wok or deep frying pan until hot and deep fry the prawns for about 3 minutes until golden and crisp.
- Drain well and serve at once with bowls of chilli and garlic sauce and lime wedges.
