- 100g flour
- 60g panko breadcrumbs
- 60g desiccated coconut
- 2 eggs
- ½ tsp salt
- Pinch of pepper
- 120g prawns
- 50ml sunflower oil
- 100g coconut yogurt
- ½ turmeric (optional)
0 mins: Set out 2 medium plates with a flat bottomed bowl in-between on your counter. Sift flour onto the first plate, crack the egg into the bowl and whisk, and on the last plate mix the panko breadcrumbs, salt and pepper.
5 mins: Preheat your oven to 180C. Pat dry the prawns and sprinkle with a pinch of ground salt. One piece at a time dredge in the flour, making sure it is evenly coated and shake off any excess. Dip both sides in the egg and ensure it is evenly coated, shake off the excess and transfer to the breadcrumb mix. Roll the prawn in the breadcrumbs so it is coated all over, pushing down firmly to ensure the crumbs stick, and set aside on a clean plate. Repeat this for all the prawns.
10 mins: Add the oil to a flat bottomed pan and warm over a medium heat. Preheat your oven to 180C and line a baking tray with greaseproof paper.
15 mins: Fry your prawns for a minute on each side, so the breadcrumbs begin to brown, remove from the pan and place on the lined baking tray. Once all the prawns are lightly fried, place the tray in the oven for 5-6 minutes or until cooked through.
25 mins: Allow the prawns to cool for a minute before serving. Mix the turmeric with the coconut yogurt and a pinch of salt, stir through and serve as a dipping sauce.