<\/div>Pat prawns dry and remove tails if desired (see tip). Place in a large bowl with a pinch of salt and curry paste. Toss until well coated. Set aside to marinate.\u00a0<\/span><\/div><\/li>
Make sauce\u00a0<\/span>
<\/div>Whisk all peanut sauce ingredients together in a small bowl, until smooth. Set aside for serving.\u00a0\u00a0<\/span><\/div><\/li>
Crumb prawns\u00a0<\/span>
<\/div>Add egg to bowl with prawns. Break egg yolk with fork and toss through prawns until coated. Combine coconut thread and chickpea flour in a large bowl and season with salt and pepper. Add prawns to bowl in batches and toss to coat, pressing prawns into crumb. Set aside on a large plate.\u00a0\u00a0<\/span><\/div><\/li>
Cook prawns\u00a0<\/span>
<\/div>Heat oil in a large frypan on medium-high heat. Add prawns and cook in batches, for about 2 minutes each side, until golden and cooked through.\u00a0<\/span><\/div><\/li>
To finish\u00a0<\/span>
<\/div>While prawns cook, pick coriander for serving.\u00a0\u00a0<\/span><\/div><\/li>
Serve\u00a0<\/span>
<\/div>Place prawns on plate with peanut dipping sauce. Sprinkle over coriander.\u00a0<\/span><\/div><\/li>
Tip: To remove prawn tails, gently pinch the tail between your fingers and pull to remove and discard.<\/span><\/div><\/li><\/ul><\/div><\/div>\n