Thai coconut prawns
- 600g (about 24) medium uncooked prawns
- 60ml (¼ cup) flour
- 2 eggs, beaten
- 250ml (1 cup) desiccated coconut
CHILLI DIPPING SAUCE
- 125ml (½ cup) sweet chilli sauce
- 30ml (2 tbsp) water
- 30ml (2 tbsp) fresh coriander, chopped
Preheat the oven to 180°C. Lightly oil 2 baking trays.
Shell and devein the prawns. Coat them with flour, shaking well to remove excess flour. Dip the prawns in egg then coat with coconut.
Thread one prawn onto each skewer and place them in a single layer on the prepared trays.
Bake in the oven until the prawns are cooked through and lightly browned, about 20 minutes.
Combine the chilli sauce, water and coriander in a small bowl and serve the dipping sauce with the prawns.