Coconut Crumbed Tiger Prawns with Chilli Dipping Sauce
Photography Sarah Tuck.
Hopefully wherever you are, spring is just a little bit in the air. Here's a dish perfectly suited to an afternoon spent 'outdoors-with-a-beer-and-a-cheeky-little Riesling'. Perfect for when you have a few friends over.
INGREDIENTS
3 eggs, lightly beaten
20 raw tiger prawns, shelled, tails still attached
2 cups panko (Japanese) bread crumbs
1 cup thread coconut
½ teaspoon chilli powder
3 cups rice bran or other neutral oil
Dipping Sauce
⅓ cup sugar
¼ cup white vinegar
2 tablespoons water
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1 small red chilli, sliced
METHOD
Whisk eggs in a deep bowl. Mix breadcrumbs, coconut thread and chilli together in a separate bowl. Dunk prawns into the eggs then the crumb mixture, quickly repeat (double coat) and pop to one side.
When ready to serve, heat oil until a couple of crumbs fry gently (not an immediate burn but not a slow sink to the bottom with a slight fizz).
Fry prawns in batches for a couple of minutes or until golden brown and cooked through. Drain on absorbent paper and serve with Chilli Dipping Sauce.
Chilli Dipping Sauce: Heat sugar, vinegar and water together in a small saucepan and whisk until the sugar is dissolved. Remove from the heat and stir in the remaining ingredients. Store in a sealed jar in the fridge.
From The Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, From The Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how From The Kitchen began, read our story on her.
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