Coconut Prawns

Delicious and with a feeling of decadence, these prawns are a crowd pleaser, every time.

Crack the eggs in a bowl, season with chilli powder, salt and black or cayenne pepper and whisk them well.

Add coconut flour, cream of tartar and baking soda.

Clean and peel the prawns if needed. You can use both cooked or raw prawns.

Dip each prawn into the coconut batter and transfer to a bowl filled with shredded coconut.

Heat the cooking oil in a small sauce pan (or a deep fryer). Put the prawns in using a heat-proof spatula.

Note: The smaller and deeper the pan is, the less oil you will have to use and waste. Make sure the oil is hot before you put the prawns in. This will reduce wastage and the prawns will be nice and crispy. Otherwise, they will become soggy and too greasy. To test if the oil is hot enough, throw a pinch of shredded coconut and see if it's sizzling. Keep in mind you will need to make the prawns in batches - don't overfill the pan!

Let the prawns fry until golden.

Note: Instead of deep frying the prawns, you can use coconut oil spray and bake the them in the oven at 200℃ until golden.

Carefully remove the prawns and place on a plate lined with paper towels.

The Coconut Prawns can be made in advance and then, simply reheat in the oven to crisp up!