BY Ceres Organics


Ready in 30 minutes | Serves 3 to 4


2 dozen large prawns

¼ teaspoon Natural Sea Salt

¾ cup Organic White Flour, Stoneground

1 free-range egg (beaten)

1 cup Organic Coconut, Desiccated

2 cups Organic Coconut Oil, High Heat Cooking


⅓ cup mayonnaise

Juice from ½ lime

1 tablespoon fresh coriander, finely chopped

¼ teaspoon chilli flakes


Combine all dipping sauce ingredients in a bowl. Mix well. Chill until needed.

Shell and de-vein the prawns. Set aside.

Mix salt and flour in a bowl. Put the beaten egg and desiccated coconut in separate bowls for dipping.

Holding a prawn by the tail, coat all sides with flour and shake off any excess. Dip into the beaten egg. Then press firmly into the coconut to coat evenly. Set on a plate and repeat process with remaining prawns.

Heat the oil in a small saucepan over a high heat. Once the oil starts to swirl, put in the prawns, one at a time and in batches, and deep fry until golden, about 1-2 minutes. Use a slotted spoon to transfer cooked prawns to a plate lined with paper towels to absorb excess oil.

Arrange shrimp on a platter and serve with dipping sauce.