Ingredients: Jumbo prawns: 8 Vegetable oil: to deep fry Salt: to taste For the batter: Rice flour: 1 cup Desiccated coconut: 3tbsps Egg: 1 Coconut milk:1 cup Fish sauce: 1 tsp Salt: to taste Coriander leaves (chopped): 1 tbsp Method of preparation: 1. Peel and de-vain the prawns leaving the tails. Wash them and apply salt. Break the egg and separate the yolk from the white. 2. For the batter, mix the rice flour and desiccated coconut together, fish sauce and salt. 3. Whisk the egg white until stiff and fold into the batter. 4. Coat the prawns with this batter. Heat oil in a wok and deep fry the prawns in hatches of two to three till golden. Drain and remove on an absorbent paper. 5. Serve hot garnished with coriander with a dip sauce.
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