Ingredients

The following ingredients have 4 Servings
  • oil for shallow frying (enough to fill your frying pan with 1cm of oil)
  • 250 g (1/2 lb) peeled raw king prawns (deveined )
  • 3 tbsp plain (all purpose) flour
  • pinch of salt and pepper
  • 1 egg
  • 120 ml ( 1/2 cup) coconut milk (from a can)
  • 5 tbsp panko breadcrumbs
  • 4 tbsp unsweetened desiccated coconut
  • 1 tsp flat leaf parsley (chopped)

Instruction

  • Heat the oil in a large frying pan.
  • Pat the prawns down with some kitchen paper to ensure they're not too damp.
  • Take three wide bowls. Add the flour and salt & pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.
  • Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.
  • When the oil is hot (you can tell it's hot enough by placing a couple of he panko breadcfumbs in. If they sizzle and start to brown very quickly, it's ready) add in the prawns.
  • Cook the prawns on one side until golden brown - about 1 - 1.5 minutes. Turn over and cook the other side until golden brown - about 1 minute.
  • Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.
  • Transfer to a serving plate and top the prawns with a sprinkle of chopped parsley. Serve with sweet and sour or sweet chilli sauce if you like.