16 large raw tiger prawns, shelled with tails left on
Juice of 2 limes
1 tbsp dry white wine
2 cloves of garlic, peeled & crushed
75g desiccated coconut
50g fresh white breadcrumbs
10g finely chopped coriander
2 tbsp plain flour
Salt & ground black pepper
2 large eggs, beaten
Approx 600ml corn oil for deep frying
1 jar Ken Hom Chilli & Garlic Sauce
Lime wedges to serve
Place the prawns in a glass bowl and marinade in the lime juice, wine and crushed garlic. Cover and refrigerate for 1-2 hours.
In a large bowl, mix together the coconut, breadcrumbs and coriander. Season with salt and pepper.
Remove the prawns from the marinade and drain well. Flour and dip in the beaten egg and lastly in the coconut mix.
Heat the oil in a wok or deep frying pan until hot and deep fry the prawns for about 3 minutes until golden and crisp.
Drain well and serve at once with bowls of chilli and garlic sauce and lime wedges.
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