Coconut Prawns

Make your batter by mixing 125g of flour, the baking powder, and a pinch of salt in a mixing bowl. Make a well in the centre, breaking in the egg, the whisk with the cold water until you have a smooth consistency. Fill up your deep fat fryer or wok with oil, and heat to around 180C, or sizzling temperature.
Tip the remaining flour (about 50g) into a bowl, and season with salt and pepper. In another bowl, mix the coconut and breadcrumbs. Coat each prawn with the flour, then dip into the batter, and finally into the coconut crumbs. Deep fry for 2 minutes or until crisp and golden, then drain on kitchen paper before serving with your choice of dips.

20 mins

4 serving

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