Coconut prawns

Tom Chien Dua

This moreish snack works well with an ice-cold beer. If fresh coconut is unavailable, shredded coconut
can be found in the freezer section of most Asian supermarkets.
Ingredients
1 ½ kg prawns
200 g flour
100 g tapioca flour
½ tsp salt
½ tsp annatto oil (see page##)
2 eggs, lightly beaten
270 ml water
500 g shredded coconut
Vegetable oil for deep frying
Classic Dipping Sauce (see page ##)
Method
Remove shell and intestinal vein from the prawns, leaving the tail intact. Season with salt and set aside
while making the batter.
Combine the two types of flours and salt in a mixing bowl. Make a well in the centre, add annatto oil,
eggs and water, and whisk to form a smooth batter.
Heat oil in a deep pan or wok.
Put shredded coconut on a plate. Assemble prawns, batter and coconut next to heated wok: Dip prawns
into batter, remove and shake off any excess, then roll the prawns in the shredded coconut.
Immediately fry in hot oil. Cook until beautifully golden brown, remove and drain on absorbent paper.
Continue with remaining prawns.
Serve immediately with dipping sauce.