Name: Crisp lime and coconut prawns
Cook time: 30 min
Total time: 30 min
Ingredients: 24 uncooked medium king prawns (1kg); 1/3 cup (80ml) lime juice; 1/2 cup (125ml) coconut milk; 1/2 cup (75g) plain flour; 1 1/2 cup (100g) shredded coconut; peanut oil, for deep-frying; 1/3 cup (50g) toasted unsalted peanuts; 1/3 cup (80ml) lime juice; 1/4 cup (60ml) chicken stock; 1/4 cup (60ml) coconut milk; 2 tablespoon smooth peanut butter; 1 tablespoon sweet chilli sauce

Ingredients

24 uncooked medium king prawns (1kg)

1/3 cup (80ml) lime juice

1/2 cup (125ml) coconut milk

1/2 cup (75g) plain flour

1 1/2 cup (100g) shredded coconut

peanut oil, for deep-frying

1/3 cup (50g) toasted unsalted peanuts

1/3 cup (80ml) lime juice

1/4 cup (60ml) chicken stock

1/4 cup (60ml) coconut milk

2 tablespoon smooth peanut butter

1 tablespoon sweet chilli sauce

Method

1.Shell and devein prawns, leaving tails intact. Combine prawns, juice and coconut milk in medium bowl. Cover; refrigerate 1 hour.

2.Meanwhile, make peanut dipping sauce. Combine nuts, juice, stock and coconut milk in small saucepan; bring to a boil. Reduce heat, simmer, uncovered, 5 minutes. Blend or process with peanut butter and sauce until smooth.

3.Drain prawns; reserve marinade. Holding prawns by tail, coat in flour then reserved marinade, then in coconut. Heat oil in wok; deep-fry prawns, in batches, until brown. Drain.

4.Serve prawns with warm dipping sauce.

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Ingredients

Method

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