Thai Coconut Crusted Prawns with Peanut Dipping Sauce
Servings 4
Ingredients
Prawns
600gfresh prawns
1egg
1TbspThai yellow curry paste
1cupcoconut thread
2Tbspchickpea flour
2tspoil
Peanut Sauce
4Tbspsmooth peanut butter
½Tbsphoney
½lemonjuiced
1Tbspsoy sauce
5-6Tbspwater
To Serve
½cupcoriander leavespicked
Instructions
Prep prawns 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.
Make sauce Whisk all peanut sauce ingredients together in a small bowl, until smooth. Set aside for serving.
Crumb prawns 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.
Cook prawns 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.
To finish While prawns cook, pick coriander for serving.
Serve Place prawns on plate with peanut dipping sauce. Sprinkle over coriander.
Tip: To remove prawn tails, gently pinch the tail between your fingers and pull to remove and discard.