Ingredients
1 lb (454 g) Peeled White Prawns (Preferably size 35/45 per lb), tail intact 3 Large Eggs, Lightly Beaten 1/2 Cup All Purpose Flour 1/2 Japanese Breadcrumbs (Panko) 1 ½ Cup Desiccated Coconut 3 ½ Tbsp Curry Powder ½ to 1 tsp Chili Powder 1 1/2 tsp Sea Salt Lime Wedges (Optional) A small handful of Fresh Curry Leaves (Optional), deep-fried Oil for deep-frying Method Clean the prawns, drain and pat dry. In a large bowl, add the breadcrumbs, desiccated coconut, curry powder, chili powder and sea salt. Mix until well combined. To fry the prawns: Toss the shrimps into the flour and shake off the excess flour. Then dip the shrimp in the egg and then into the breadcrumbs mixture, making sure to cover the entire prawns. Fry the prawns in batches on medium heat until golden brown in color. To serve, top the prawns with some curry leaves and some lime wedges on the side, if desired. |