Jumbo prawns 8 nos.
Vegetable oil for deep fry
Salt to taste
For the batter:
Rice flour 115 gm
Desiccated coconut 3 tbsp
Egg, separated 1 no
Coconut milk 185 ml
Fish sauce 1 tsp
Salt to taste
Preparation:
Peel the prawns, leaving the tails, but cut the back of each prawn and remove the black spinal cord. Wash the prawns & apply salt.
For the batter, mix the flour and coconut together; gradually stir in the egg yolk, coconut milk, fish sauce and salt.
Whisk the egg whites until stiff and fold into the batter.
Coat the prawns with the batter and deep fry in batches of 23 in a kadai filled with oil.
Deep fry till golden, then remove with a slotted spoon and keep on absorbent paper.
Serve hot with dipping sauce garnished with coriander.
