Coconut Prawns

Ingredients

• 1 1/2 kg green king prawns, peeled with the tails left on
• 3/4 cup flour
• 1 pinch salt
• 1 tablespoon cornflour
• 1 tablespoon white vinegar
• 180 ml cold water
• shredded coconut
• 2 tablespoons flour (extra)
• vegetable oil (for deepfrying)

Directions

1. 1

   Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.

2. 2

   Refrigerate until needed.

3. 3

   Sift flour, salt and cornflour into a bowl.

4. 4

   Add vinegar and water and mix to a smooth batter.

5. 5

   Spread coconut on a flat plate.

6. 6

   Dust prawns lightly with extra flour, then dip into the batter.

7. 7

   Allow the excess to run off then coat with coconut.

8. 8

   Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).

9. 9

   Cook prawns in batches and drain on paper towels.

10. 10

    Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.