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Coconut Prawns Party Recipe


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Our coconut prawns recipe is an ode to an Aussie summer party or Christmas at the beach-side.  The air is hot, fruity cocktails are being enjoyed and there is the sound of water in the air.  These summer party favourites are perfect for a Christmas, New Year or barbecue bash - enjoy with delicious whole egg mayonaisse, tartare sauce or big chunks of fresh lime and lemon.

Ingredients

1 cup of rice flour

3 eggs cracked and whisked

250g shredded coconut

1kg green prawns (ask your seafood store to devein them and peel, leaving the tails intact - perfect for dipping)

Vegetable oil for deep frying

Method

  1. Place your rice flour in a small bowl, then place your whisked eggs in another bowl, then place your coconut in another bowl, side by side to dip.  
  2. Hold the prawns by the tail and coat them firstly in the flour, then egg, then coconut.  Place carefully on a plate.
  3. In a deepfryer or a large saucepan, add your oil to about 6cm deep.  Heat to 170°C over medium-high heat.
  4. Cook the prawns in batches for about 1-2 minutes or until golden brown.
  5. Transfer onto a paper towel to drain off the excess oil.
  6. Serve on large platters with dipping sauces such as tartare, whole egg mayonnaise or simply with chunks of lime or lemon. 


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