Saturday 24 March 2018

Coconut Prawns

Aine McAteer


500g prawns (allow about four per person)

30ml sweet chilli sauce

30ml lime juice

15ml Thai fish sauce

25g plain flour

1 egg

25g dessicated coconut

Oil, to fry

1 If the prawns are in the shell, peel and de-vein them. Whisk together the sweet chilli sauce, lime juice and fish sauce and drizzle over the prawns, tossing to coat them completely. Set aside to marinate for about an hour.

2When ready to cook, put the flour, egg and coconut on separate plates. Coat the prawns in flour, dip in the egg and then roll in the coconut to coat them completely.

3Heat about one inch of oil in a pan and fry the prawns until nicely browned, turning them to cook evenly. Drain on kitchen paper.

Irish Independent

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