Coconut Prawns With Two Dipping Sauces
Give these beautiful king prawns a touch of the caribbean – rolled in flaky coconut then fried to crispy perfection – before serving with either a zesty lemon, or spicy fish and lime sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at frozenfish.direct.
Cooking tools:
- Mixing bowl
- Plate
- Skillet
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Tongs
Ingredients
- 4 egg whites
- 1 cup (150g) plain flour
- 1 1/3 cup (100g) shredded coconut
- 2/3 cup (160ml) vegetable oil
- 20 uncooked king prawns, shelled, deveined, tails left intact
- 1 1/2 tablespoon fish sauce
- 2 1/2 tablespoon lime juice
- 1/2 teaspoon rice wine vinegar
- 2 tablespoons caster sugar
- 1 clove garlic, sliced finely
- 1 long red chilli, sliced finely
- 1/4 cup (60ml) lemon juice
- 1 teaspoon sea salt flakes
- 1 teaspoon ground white pepper
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