Name: Coconut prawns with two dipping sauces
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Coconut prawns; 4 egg whites; 1 cup (150g) plain flour; 1 1/3 cup (100g) shredded coconut; 2/3 cup (160ml) vegetable oil; 20 uncooked king prawns, shelled, de-veined, tails left intact; Classic dipping sauce; 1 1/2 tablespoon fish sauce; 2 1/2 tablespoon lime juice; 1/2 teaspoon rice wine vinegar; 2 tablespoon caster sugar; 1 clove garlic, sliced finely; 1 long red chilli, sliced finely; Lemon dipping sauce; 1/4 cup (60ml) lemon juice; 1 teaspoon sea salt flakes; 1 teaspoon ground white pepper

Coconut prawns with two dipping sauces

Give these beautiful king prawns a touch of the caribbean - rolled in flaky coconut then fried to crispy perfection - before serving with either a zesty lemon, or spicy fish and lime sauce.

Ingredients

Coconut prawns

4 egg whites

1 cup (150g) plain flour

1 1/3 cup (100g) shredded coconut

2/3 cup (160ml) vegetable oil

20 uncooked king prawns, shelled, de-veined, tails left intact

Classic dipping sauce

1 1/2 tablespoon fish sauce

2 1/2 tablespoon lime juice

1/2 teaspoon rice wine vinegar

2 tablespoon caster sugar

1 clove garlic, sliced finely

1 long red chilli, sliced finely

Lemon dipping sauce

1/4 cup (60ml) lemon juice

1 teaspoon sea salt flakes

1 teaspoon ground white pepper

Method

1.To make classic dipping sauce, combine the fish sauce, lime juice, rice wine vinegar and sugar in a small bowl, mixing until the sugar has dissolved. Add the garlic and chilli.

2.To make lemon dipping sauce, combine all the ingredients in a small bowl.

3.Whisk egg whites in a bowl until light and fluffy. Put flour and coconut onto two separate plates. Heat a deep pan or wok and add oil.

4.While the oil is heating, toss one prawn in the flour, dip it into the egg whites and roll it in the coconut. Set it to one side. Repeat with the remaining prawns.

5.Once the oil is hot enough (drop a coconut shred into the oil and it should sizzle), carefully lower the prawns into the oil in batches of five. When the coconut has turned light brown on one side, turn the prawns over and cook until crisp and golden on both sides. Remove the prawns and drain them on paper towel. Serve with the two dipping sauces.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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