Name: Coconut prawns with honey-chilli sauce
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1
Cuisine: asian
Ingredients: 75g plain flour; 2 Free Range Eggs, lightly whisked; 75g breadcrumbs; 75g shredded coconut; 1kg medium green prawns, peeled, deveined leaving tails intact; Vegetable oil, to deep-fry; Lime wedges, to serve; 125ml honey; 21.00 gm lemon juice; 10.60 gm soy sauce; 1 tsp ginger, finely grated; 1 long red chilli, seeded, finely chopped

Coconut prawns with honey-chilli sauce

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Prep Time:
45 minutes

Cook Time:
10 minutes

Total Time:
55 minutes

Easily doubled family favorite perfect for parties.

Ingredients:

75g plain flour
2 Free Range Eggs, lightly whisked
75g breadcrumbs
75g shredded coconut
1kg medium green prawns, peeled, deveined leaving tails intact
Vegetable oil, to deep-fry
Lime wedges, to serve
125ml honey
21.00 gm lemon juice
10.60 gm soy sauce
1 tsp ginger, finely grated
1 long red chilli, seeded, finely chopped

Instructions:

In a small saucepan over low heat, stir together honey, lemon juice, soy sauce, ginger, and chili. Heat for 2 minutes until just warmed through.
First, place the flour in one bowl, the egg in another, and combine the breadcrumbs and coconut in a third bowl. Dip each prawn in flour, then in egg, and finally in the coconut mixture, ensuring they are coated evenly. Refrigerate the coated prawns for 30 minutes to set.
Heat vegetable oil in a medium saucepan until it reaches 180C. Test readiness by frying a cube of bread until golden brown in 15 seconds. Fry prawns in batches for 2 mins until golden brown and crisp. Drain on paper towels.
Place the prawns elegantly on a platter. Drizzle with the irresistible honey-chilli sauce and garnish with lime wedges.

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