| Ingredients | Wt (g) |
| Prawns (shrimp) | 150 |
| Shredded coconut | 25 |
| Breadcrumbs | 40 |
| Plain flour | 60 |
| Hela Pescador Seasoning | 10 |
| Hela Garlic powder | 1 |
| Egg | 110 |
| Salt | 2 |
| Hela Black Pepper No.12 | 1 |
| Vegetable Oil | 750 |
| Lime | 30 |
| Hela Parsley Shredded | 0.5 |
| Hela Curry Ketchup/Mayonnaise | 30 |
Instructions:
- Remove head from prawns and peel, leaving tail on. Devein prawns.
- Whisk the eggs into bowl (set aside).
- In a separate bowl add flour, 173711 Pescador Seasoning, Garlic powder and 325805 and Black Pepper No.12. Stir to mix well. (set aside)
- In another bowl mix together shredded coconut and breadcrumbs.
- 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.
- 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.
- Pour vegetable oil into wok/pot and turn to a medium heat.
- Once bubbles start to form, fry the prawns in batches until it gives a nice golden-brown colour.
- Transfer to plate with paper towel and continue to cook remaining prawns.
- Serve with Hela Curry Ketchup sauce or Mayonnaise.