Coconut Prawns & Caribbean Dip
- 240g king prawns, peeled and deveined
- 50g flour for dredging
- 40g panko breadcrumbs
- 40g desiccated coconut
- 1 teaspoon sea salt
- 1 medium egg, beaten
- Sunflower oil for frying
- 4 tablespoons mayonnaise
- 1 tablespoon Caribbean Chilli Sauce
- 1 tablespoon lime juice
- drop of dark rum (optional)
In a bowl combine the breadcrumbs, coconut and salt.
Place the beaten egg, flour and breadcrumbs and coconut mix on to three separate plates or in containers.
Take a prawn and coat it with the flour, then dip it in the egg and coat with the breadcrumbs and coconut mix, flipping to ensure that the prawn is fully coated. Repeat this process with the rest of the prawns.
Add oil to deep fryer, or pan and heat to 160°C/ 320°F. Place the prawns in the pan one at a time and fry for 3 minutes until crisp and lightly brown. Do not overcrowd the pan, cook in batches if necessary.
Use a slotted spoon to remove the prawns and drain on kitchen towel.
Mix all the dipping sauce ingredients together and serve with the prawns.