Crispy Coconut Prawns with Sweet Chili Dipping Sauce

Ingredients

Large prawns

1 pound, peeled and deveined

Cornstarch

1/2 cup

Eggs

2, beaten

Panko breadcrumbs

1 cup

Shredded coconut

1 cup, unsweetened

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Vegetable oil

for frying

Sweet chili sauce

1/2 cup, for dipping

Instructions

1. In a medium bowl, season the peeled and deveined prawns with salt and black pepper. Set aside to marinate briefly.
2. Prepare three shallow bowls: one with cornstarch, the second with the beaten eggs, and the third with a mixture of panko breadcrumbs and shredded coconut.
3. Dredge each prawn in the cornstarch, making sure it is well-coated. Shake off any excess cornstarch.
4. Dip the prawns into the beaten eggs, allowing any excess egg to drip off.
5. Coat the prawns thoroughly in the panko and coconut mixture, pressing gently to ensure the coating adheres well.
6. In a large frying pan, heat vegetable oil over medium heat until shimmering. You can test the oil's readiness by dropping in a small piece of bread; if it sizzles and browns quickly, the oil is hot enough.
7. Fry the prawns in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on each side or until they are golden brown and crispy.
8. Using a slotted spoon, transfer the cooked prawns to a plate lined with paper towels to drain off any excess oil.
9. Serve the crispy coconut prawns hot with sweet chili sauce for dipping, garnished with lime wedges if desired.