Coconut prawns

Coconut prawns

By
From
KOTO
Photographer
Michael Fountoulakis

This moreish snack works well with an ice-cold beer. If fresh coconut is unavailable, shredded coconut can be found in the freezer section of most Asian supermarkets.

Ingredients

Quantity Ingredient
1.5kg raw prawns, shelled and deveined, tails left intact
1/2 teaspoon salt, plus extra for seasoning
200g plain flour
100g tapioca flour
1/2 teaspoon Annatto oil
2 eggs, lightly beaten
vegetable oil, for deep-frying
500g shredded coconut
classic dipping sauce, to serve

Method

  1. Season the prawns with salt and set aside.
  2. To make the batter, combine the plain and tapioca flours with the ½ teaspoon salt in a bowl. Make a well in the centre, add the annatto oil, eggs and 270 ml water, and whisk to form a smooth batter.
  3. Heat the oil in a wok or deep frying pan to 180°C, or until a cube of bread dropped in the oil browns in 15 seconds.
  4. Put the shredded coconut on a plate. Dip the prawns into the batter, shake off any excess, then roll in the shredded coconut. Immediately fry in the hot oil for 3–5 minutes, or until golden brown. Drain on paper towel. Continue with the remaining prawns then serve immediately with the dipping sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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