Ingredients
Method
1.In a large bowl, sift flour, cornflour; gradually whisk in combined egg and water until batter is smooth.
2.In a shallow bowl, combine coconut, breadcrumbs and sesame seeds.
3.Heat enough oil in large frying pan to come 2 cm up side of pan. Heat oil until a cube of bread turns golden in about 10 seconds.
4.Dip prawns, in batches, into batter, then into coconut mixture to coat. Shallow-fry prawns, in batches, for about 2-3 minutes, or until browned lightly. Drain on paper towel. Repeat with remaining prawns, batter and coconut mixture.
5.Meanwhile, to make dipping sauce: Combine chilli, juice, sugar, sauce and oil in a screw-top jar; shake well.
6.Serve prawns with salad, sauce and lime wedges.
Fishmongers and major supermarkets should have fresh shelled prawns with the tails intact. If you can’t find them fresh, prawns are also available frozen. Thaw in the fridge during the day, so they are ready to cook when you get home.
Note
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