INGREDIENTS
Prawns
3 eggs, lightly beaten
20 raw tiger prawns, shelled, tails still attached
2 cups panko (Japanese) bread crumbs
1 cup thread coconut
1/2 tsp chilli powder
3 cups rice bran or other neutral oil
Chilli Dipping Sauce
1/3 cup sugar
1/4 cup white vinegar
2 tbsp water
1 tbsp fish sauce
2 tbsp sweet chilli sauce
1 small red chilli, sliced
METHOD
1 Whisk eggs in a deep bowl. Mix bread crumbs, coconut thread and chilli together in a separate bowl. Dunk prawns into the eggs then the crumb mixture, quickly repeat (double coat) and pop to one side.
2 When ready to serve heat oil until a couple of crumbs fry gently (not an immediate burn but not a slow sink to the bottom with a slight fizz). Fry prawns in batches for a couple of minutes or until golden brown and cooked thorugh. Drain on absorbent paper and serve with Chilli Dipping Sauce.
Chilli Dipping Sauce
1 Heat sugar, vinegar and water together in a small saucepan and whisk until the sugar is dissolved. Remove from the heat and stir in the remaining ingredients. Store in a sealed jar in the fridge.
The Carousel thanks from the kitchen for this recipe
