Ingredients:

  • 1 lb Large Prawns (Shrimp), raw, peeled, deveined, tails on
  • 1/2 cup All-Purpose Flour
  • 2 Tbsp Cornstarch (Cornflour)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Large Eggs, lightly whisked
  • 2 Tbsp Milk (or Buttermilk)
  • 1 cup Shredded Sweetened Coconut
  • 1/2 cup Panko Breadcrumbs
  • 4 cups Neutral Cooking Oil (Grapeseed, vegetable, or canola)
  • 1/2 cup Sweet Chili Sauce
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Soy Sauce (Low Sodium)
  • 1/2 tsp Fresh Ginger, finely grated

Instructions:

  1. Prepare the Prawns: Pat the raw prawns thoroughly dry with paper towels.
  2. Make the Sauce: In a small bowl, combine the sweet chili sauce, lime juice, soy sauce, and grated ginger. Whisk until incorporated. Set aside.
  3. Set up Station 1 (Dry): Combine flour, cornstarch, salt, and pepper in the first shallow dish. Whisk well.
  4. Set up Station 2 (Wet): Whisk eggs and milk/buttermilk together in the second dish until smooth.
  5. Set up Station 3 (Coating): Combine the shredded coconut and panko breadcrumbs in the third dish. Mix them thoroughly.
  6. Coat the Prawns (The Triple Dip): Work with one prawn at a time. First, lightly coat the prawn in the flour mixture (Station 1), shaking off excess. Second, dip the floured prawn into the egg mixture (Station 2). Third, place the prawn into the coconut/panko mixture (Station 3). Press the mixture firmly onto the prawn on all sides.
  7. Chill: Place the coated prawns on a wire rack set over a tray. Transfer to the refrigerator for a minimum of 30 minutes. This step is crucial for binding the coating.
  8. Heat the Oil: Pour neutral oil into your skillet or deep pot to a depth of 1 to 1.5 inches (2.5 to 4 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer.
  9. Fry in Batches: Carefully add 4-6 prawns to the hot oil, ensuring not to crowd the pan.
  10. Cook to Golden: Fry for 2–3 minutes per side, turning once, until the coating is a deep golden brown and the prawns are opaque throughout.
  11. Drain and Season: Remove the prawns with tongs and immediately transfer them to the wire cooling rack. Sprinkle lightly with a pinch of salt while they are still hot.
  12. Serve: Serve immediately with the Zesty Lime Dipping Sauce.