BY Ceres Organics
Ready in 30 minutes | Serves 3 to 4
2 dozen large prawns
¼ teaspoon Natural Sea Salt
1 free-range egg (beaten)
FOR THE DIPPING SAUCE:
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.