Coconut prawns

Name: Coconut prawns recipe
Yield: 6
Ingredients: 175g plain flour; 1 1/2 tsp baking powder; 1 egg; 2/3 cup (160ml) iced water; 1 1/4 cup (60g) panko breadcrumbs; 60g dried shredded coconut; 24 green king prawns, peeled, tails intact; Sunflower oil, to deep fry; 1 large papaya, peeled, seeds removed, roughly chopped; 1/4 -1/2 habañero chilli, stem and seeds removed, roughly chopped; 1 eschalot, roughly chopped; 1 garlic clove, peeled, halved; 1/4 cup (60ml) apple cider vinegar; 1 tsp freshly grated ginger; Juice of 1 lime & 1 orange; 1 tbs brown sugar; 1 large pinch ground allspice

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by Rick Stein

Chef, author, TV presenter

Dec 07, 2020

Celebrate summer with this must-eat starter. You will need a kitchen thermometer for this recipe.

175g plain flour
1 1/2 tsp baking powder
1 egg
2/3 cup (160ml) iced water
1 1/4 cup (60g) panko breadcrumbs
60g dried shredded coconut
24 green king prawns, peeled, tails intact
Sunflower oil, to deep fry

Papaya dipping sauce

1 large papaya, peeled, seeds removed, roughly chopped
1/4 -1/2 habañero chilli, stem and seeds removed, roughly chopped
1 eschalot, roughly chopped
1 garlic clove, peeled, halved
1/4 cup (60ml) apple cider vinegar
1 tsp freshly grated ginger
Juice of 1 lime & 1 orange
1 tbs brown sugar
1 large pinch ground allspice

Method

1.

For the papaya dipping sauce, place all ingredients in a blender and whiz until smooth. Transfer mixture to a saucepan over medium-high heat and bring to the boil, then reduce to a simmer and cook for 12-15 minutes. If sauce gets too thick, add a few tablespoons of boiling water. Remove from heat and cool completely. Dipping sauce can be stored in a clean container in the fridge for up to 2 weeks.
2.

To make the batter, sift 125g flour, baking powder and a pinch of salt into a bowl. Make a well in centre and break in the egg, then whisk in the cold water to make a smooth batter.
3.

Combine breadcrumbs and coconut in a bowl. Place remaining 50g flour in a separate bowl.
4.

Working with 1 prawn at a time, coat in plain flour, shaking off any excess. Holding the prawn by the tail, dip into the batter, letting any excess batter drip back into the bowl. Roll the prawn in the coconut and breadcrumbs mix, pressing down so the mixture sticks. Place prawn on a plate lined with baking paper and repeat until all prawns are coated.
5.

Half-fill a saucepan or deep-fryer with oil and heat to 180°C. Working in batches, deep-fry prawns for 1-2 minutes until golden and crisp. Drain on paper towel. Serve with papaya dipping sauce.