Crispy, golden king prawns coated in sweet coconut, served with a tropical pineapple dipping sauce — perfect as a starter or party nibble.
Serves: 4
Preparation Time: 20 mins
Cooking Time: 10 mins
Ingredients
- 450 g raw jumbo king prawns (about 12), peeled and deveined, tails left on
- 30 g plain flour
- 2 large egg whites, lightly beaten
- 75 g sweetened desiccated coconut (about 1⅓ cups)
- Sunflower oil or vegetable oil, for deep-frying
For the pineapple & piña colada dip
- 340 g jar pineapple jam or pineapple conserve
- 1 tbsp non-alcoholic piña colada mix, thawed (or substitute with 1 tbsp coconut cream + ½ tsp lime juice)
Method
- Starting from the tail, make a small slit along the inner curve of each prawn and press lightly to flatten.
- Place the flour, egg whites, and coconut in three separate shallow bowls.
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Coat each prawn first in flour, then dip into the egg whites, and finally roll in the coconut, pressing gently so it sticks.
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Heat the oil in a deep-fat fryer or a deep saucepan to 190°C.
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Fry the prawns in batches for 1–1½ minutes per side, or until golden brown and crisp.
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Remove with a slotted spoon and drain on kitchen paper.
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In a small bowl, stir together the pineapple jam and piña colada mix (or coconut cream alternative) until smooth and glossy.
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Arrange the crispy prawns on a platter and serve immediately with the tropical dipping sauce on the side.