Ingredients Jump to Instructions ↓

  1. 16 large raw tiger prawns, shelled with tails left on

  2. Juice of 2 limes

  3. 1 tbsp dry white wine

  4. 2 cloves of garlic, peeled & crushed

  5. 75g desiccated coconut

  6. 50g fresh white breadcrumbs

  7. 10g finely chopped coriander

  8. 2 tbsp plain flour

  9. Salt & ground black pepper

  10. 2 large eggs, beaten

  11. Approx 600ml corn oil for deep frying

  12. 1 jar Ken Hom Chilli & Garlic Sauce

  13. Lime wedges to serve

  14. Place the prawns in a glass bowl and marinade in the lime juice, wine and crushed garlic. Cover and refrigerate for 1-2 hours.

  15. In a large bowl, mix together the coconut, breadcrumbs and coriander. Season with salt and pepper.

  16. Remove the prawns from the marinade and drain well. Flour and dip in the beaten egg and lastly in the coconut mix.

  17. Heat the oil in a wok or deep frying pan until hot and deep fry the prawns for about 3 minutes until golden and crisp.

  18. Drain well and serve at once with bowls of chilli and garlic sauce and lime wedges.


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