This must-eat starter of prawns coated in coconut and served with a papaya dipping sauce makes a great sharing starter for Valentine’s day.
Prep time 20 minutes/Cook time 15 minutes/Serves 6
Ingredients:
175g (7/9 cup) plain flour
1 1/2 tsp baking powder
1 egg
160ml (2/3 cup) iced water
60g (1 1/4 cup) panko breadcrumbs
60g (1 ¼ cup) dried shredded coconut
24 raw king prawns, peeled, with tails intact
Sunflower oil, to deep fry
For the Papaya Dipping Sauce:
1 large papaya, peeled, seeds removed, coarsely chopped
1/4 -1/2 habañero chillies, stems and seeds removed, coarsely chopped
1 eschalot, coarsely chopped
1 garlic clove, peeled, halved
60ml (1/4 cup) apple cider vinegar
1 tsp freshly-grated ginger
Juice of 1 lime & 1 orange
1 tbsp brown sugar
1 generous pinch ground allspice
Method:
For the papaya dipping sauce, combine all the ingredients in a blender and whizz until smooth. Transfer the resultant mixture to a saucepan over medium-high heat and bring to the boil, reduce to a simmer and cook for 12-15 minutes until the sauce has thickened. If the sauce gets too thick for your liking, add a few tablespoons of boiling water. Take off the heat and set aside to cool completely. The dipping sauce can be stored in a clean container in the refrigerator for up to 2 weeks.
For the batter, sift 125g (all but ½ cup) of the flour, the baking powder and a pinch of salt into a bowl. Form a well in the centre and break in the egg, then whisk in the cold water to form a smooth batter.
Combine the breadcrumbs and coconut in a bowl. Place the remaining 50g flour in a separate bowl. Also combine the shredded coconut and panko breadcrumbs in another bowl.
Working with 1 prawn at a time, coat in plain flour, shaking off any excess. Holding the prawn by the tail, dip into the batter, letting any excess batter drip back into the bowl. Roll the prawn in the coconut and breadcrumbs mix, pressing down so the mixture sticks. Place the prawn on a plate lined with baking paper and repeat until all prawns are coated.
Half-fill a saucepan, wok or deep-fryer with oil and heat to 180°C (360°F). Working in batches, deep-fry prawns for 1-2 minutes until golden and crisp.
Drain on kitchen towels and serve hot with the papaya dipping sauce.
