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
Marion’s Kitchen Coconut Sweet Chili to serve (use my store locator to find out where to buy) or any hot or sweet chilli dipping sauce that you prefer
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.
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