Coconut Prawns

By Chef_Madel

These yummy prawns from the Orchid Room make a great finger-food appetizer. Tempura flour is a blend of finely ground wheat flour, cornstarch, baking powder and dried egg white and is available in Asian supermarkets and larger grocery stores.

Ingredients

• 2 lbs (1 kg) large prawns, peeled and deveined, with tails on
• 1 cup (250 ml) unsweetened shredded coconut
• 1 cup (250 ml) sweetened shredded coconut
• 2 cups (500 ml) tempura flour
• 1/3 tsp (1 1/2 ml) salt
• 2 cups (500 ml) room temperature water
• 2 large egg yolks
• Canola or safflower oil

Details

Servings 4

Preparation

Step 1

Pat prawns dry with clean cloth and set aside.

Mix unsweetened and sweetened coconut together in a shallow pan or bowl and set aside.

Whisk together tempura flour, salt, water and egg yolks in a large bowl until batter is smooth.

Heat 4 to 5 inch (10 to 12 cm) of oil in a large, deep pot over medium heat.

Holding prawns, one by one, in oil; deep-fry undisturbed about 2 to 2 1/2 minutes, or until golden brown. Remove from oil with slotted spoon and drain on paper towel.

Serve immediately, accompanied with a small bowl of nuocmam sauce for each diner for dipping (see recipe).

Cook's Notes: Put the prawns into the deep-frying oil one by one so they won't stick to each other.

Once they are each in the oil, however, they won't stick if they touch. Still, don't cram too many into the pot at once, as they need to move around as they fry.

Nguyen says to let them fry undisturbed so that the coconut does not fall off.

You will likely have to cook the prawn in several batches, so remember to skim the coconut bits out of the oil before starting a new batch.