Crispy Coconut & Coriander Prawns

Juice of 2 limes

1 tbsp dry white wine

2 cloves of garlic, peeled & crushed

75g desiccated coconut

50g fresh white breadcrumbs

10g finely chopped coriander

2 tbsp plain flour

Salt & ground black pepper

2 large eggs, beaten

Approx 600ml corn oil for deep frying

1 jar Ken Hom Chilli & Garlic Sauce

Lime wedges to serve

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

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

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

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.

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