Thai coconut prawns
Ingredients
- 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
Instructions
1
Preheat the oven to 180°C. Lightly oil 2 baking trays.
2
Shell and devein the prawns. Coat them with flour, shaking well to remove excess flour. Dip the prawns in egg then coat with coconut.
3
Thread one prawn onto each skewer and place them in a single layer on the prepared trays.
4
Bake in the oven until the prawns are cooked through and lightly browned, about 20 minutes.
5
Combine the chilli sauce, water and coriander in a small bowl and serve the dipping sauce with the prawns.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
