Coconut Prawn Rings

 Ingredients Wt (g)
Prawns (shrimp)
150
Shredded coconut
25
Breadcrumbs
40
Plain flour
60
Pescador Seasoning
10
Garlic powder
1
Egg
110
Salt
2
Black Pepper No.12
1
Vegetable Oil
750
Lime
30
Parsley Shredded
0.5
Hela Curry Ketchup /Mayonnaise
30 

Instructions:

  1. Remove head from prawns and peel, leaving tail on. Devein prawns.
  2. Whisk the eggs into bowl (set aside).
  3. In a separate bowl add flour, 173711 Pescador Seasoning, Garlic powder and 325805 and Black Pepper No.12. Stir to mix well. (set aside)
  4. In another bowl mix together shredded coconut and breadcrumbs.
  5. Dip the prawn into the flour mix and make sure the prawn is well coated. Place on lined tray when coated. Repeat for each prawn.
  6. Dip into the egg mix up to the tail, allow drips to stop, then dunk into coconut breadcrumb mix, use a spoon to help coat.
  7. Pour vegetable oil into wok/pot and turn to a medium heat.
  8. Once bubbles start to form, fry the prawns in batches until it gives a nice golden-brown colour.
  9. Transfer to plate with paper towel and continue to cook remaining prawns.
  10. Serve with Hela Curry Ketchup sauce or Mayonnaise.