1 cup rice flour
1 cup water
1 tsp chilli powder
1 tsp sea salt
20 large prawns/shrimp, peeled and deveined
2 cups unsweetened desiccated coconut
vegetable oil for deep frying
Make a batter by mixing the flour with 1 cup of water, chilli powder and salt. Set aside to rest for 10 minutes so that the mixture thickens slightly (it should still be a thin batter, about the consistency of coconut cream).
Dip each prawn into the batter and then coat in the coconut. Set aside on a tray until ready to cook.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the prawns for 1-2 minutes or until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Serve with dipping sauce.