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    • Coconut Prawns With Two Dipping Sauces

    Mark Sharron
    Easy
    30 Minute
    4
    Coconut prawns with two dipping sauces are a classic dish that can be found in many Asian restaurants around the world. It is so tasty and simple to make, that it can easily be thrown together as a last-minute meal. The reason why it is so delicious is clear: the biscuit-like texture of the coconut with the soft prawn and the light tart dipping sauce.
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    Ingredients

    • For the Coconut Prawns:
    • 4 egg whites
    • 1 cup (150g) plain flour
    • 1 1/3 cup (100g) shredded coconut
    • 2/3 cup (160ml) vegetable oil
    • 20 uncooked king prawns, shelled, deveined, tails left intact
    • For the Classic dipping sauce:
    • 1 1/2 tablespoon fish sauce
    • 2 1/2 tablespoon lime juice
    • 1/2 teaspoon rice wine vinegar
    • 2 tablespoons caster sugar
    • 1 clove garlic, sliced finely
    • 1 long red chilli, sliced finely
    • For the Lemon dipping sauce:
    • 1/4 cup (60ml) lemon juice
    • 1 teaspoon sea salt flakes
    • 1 teaspoon ground white pepper

    Method

    • How to Make Coconut Prawns With Two Dipping Sauces
    • Pat prawns dry with kitchen paper, leave tails intact
    • Place plain flour in a shallow bowl
    • Place egg whites in a separate shallow bowl, lightly whisk until foamy
    • Place shredded coconut in a third shallow bowl
    • Dredge each prawn in flour, coating lightly and evenly
    • Dip each floured prawn into egg whites, allowing excess to drip off
    • Roll each coated prawn in shredded coconut, pressing gently to adhere
    • Arrange prepared prawns on a tray, ready for frying
    • Heat the vegetable oil in a large frying pan over medium-high heat until shimmering
    • Carefully add prawns in batches, without crowding the pan
    • Fry each prawn for 2-3 minutes per side, or until golden brown and crisp
    • Remove cooked prawns and drain on kitchen paper
    • For the classic dipping sauce, mix fish sauce, lime juice, rice wine vinegar, caster sugar, sliced garlic, and sliced red chilli in a small bowl until sugar dissolves
    • For the lemon dipping sauce, whisk together lemon juice, sea salt flakes, and ground white pepper in another small bowl
    • Arrange coconut prawns on a platter with lemon wedges if desired
    • Serve immediately with both dipping sauces on the side for sharing