Coconut prawns with two dipping sauces
Give these beautiful king prawns a touch of the Caribbean - rolled in flaky coconut then fried to 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 www.nzwomansweeklyfood.co.nz.
Ingredients
- Coconut prawns
- 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, de-veined, tails left intact
- Classic dipping sauce
- 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
- Lemon dipping sauce
- 1/4 cup (60ml) lemon juice
- 1 teaspoon sea salt flakes
- 1 teaspoon ground white pepper
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