This is a deliciously crunchy starter or snack, served alongside a tangy dipping sauce. Yum!
Ingredients
- 300 g Sea Cuisine shelled and deveined prawns
- 1 cup panko breadcrumbs
- 1 cup dessicated coconut
- ½ cup plain flour
- 2 free range eggs beaten
- Olivado Avocado Cooking Oil
- ¼ cup sweet chilli sauce
- 2 tbsp soy sauce
- 1 spring onion thinly sliced
- 1 tsp minced ginger
Instructions
- Lay your prawns on a plate and pat dry with a paper towel.
- In a bowl, combine the panko and coconut. Crumb the prawns by dusting in flour, dipping in egg, then coating in the panko mix. Place onto a plate.
- Bring a generous drizzle of oil to a medium high heat in a frying pan. Once hot, pan fry the prawns until golden brown and cooked through; around 2-3 minutes on each side.
- While the prawns are cooking, make the dipping sauce by stirring together the sweet chilli, soy, spring onion and ginger.
- Serve the prawns immediately alongside the dipping sauce.
Notes
We fried our prawns in our Le Creuset Nonstick Frying Pan.