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Coconut Prawns Party Recipe

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
- 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.
- Hold the prawns by the tail and coat them firstly in the flour, then egg, then coconut. Place carefully on a plate.
- In a deepfryer or a large saucepan, add your oil to about 6cm deep. Heat to 170°C over medium-high heat.
- Cook the prawns in batches for about 1-2 minutes or until golden brown.
- Transfer onto a paper towel to drain off the excess oil.
- 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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