400g frozen prawn tails – thawed, cleaned and peeled
60ml cake flour seasoned with 2.5 ml each of salt and pepper
2 large eggs, beaten
125ml IMBO Desiccated Coconut
125 ml Panko breadcrumbs* or coarse dried breadcrumbs
Cooking oil for deep frying
For the dip
60ml creamy mayonnaise
1 clove garlic, crushed
2.5 ml grated ginger
2.5 ml finely chopped red chillies
45ml chopped coriander
juice and zest of 1 lime (or ½ a lemon)
5ml fish sauce to taste
For the Garnish
1 cucumber, spiralled or julienned, dressed in 15 ml of white wine vinegar or rice wine vinegar
1 lime, cut into wedges
1 red chilli, thinly sliced
Fresh coriander leaves
Combine the coconut and crumbs on one plate. Have the seasoned flour and beaten eggs ready. Leave a clean plate aside, as well as one lined with a paper towel.
Coat the prawns in the cake flour, followed by the egg and lastly a generous coating of coconut and crumbs. Set aside on the clean plate.
Combine all the dip ingredients together and decant into dipping bowls.
Fry the prawns in moderately hot oil for three minutes. The crumbs should be lightly golden in colour. Place crispy, cooked prawns on the paper-lined plate to absorb excess oil.
Serve prawns piled onto a plate with dipping sauce on the side. Garnish with lightly pickled cucumber, lime wedges, chilli and coriander leaves.
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