Coconut Prawns

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Step 1

Place the rice flour, egg and coconut in separate bowls. Holding prawns by tails, dip them, 1 at a time, into the flour and shake off any excess. Dip prawns into the egg, then press firmly into the coconut to evenly coat. Transfer to a plate.

Step 2

Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 20 seconds). Add one-eighth of the prawns to the oil and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining prawns, reheating the oil between batches.