Prawn Tempura with Coconut Recipe

Ingredients:

• 500g prawns
• 1 cup all-purpose flour
• 1/2 cup corn starch
• 1 tsp salt
• 1 tsp baking powder
• 1 egg, beaten
• 1 1/2 cups cold water
• 1 cup shredded coconut
• Oil for frying

Instructions:

1. Clean and devein the prawns, leaving the tail on.
2. In a mixing bowl, combine flour, corn starch, salt, baking powder and mix well.
3. Add beaten egg and cold water into the mixture and mix until well combined. Place the batter in the refrigerator for at least 10 minutes.
4. Heat oil in a deep pan to 180°C.
5. Dip each prawn in the batter and roll in the shredded coconut until well coated.
6. Place the prawns in hot oil and fry until the golden brown. Drain on a paper towel to remove excess oil.
7. Serve hot with sweet chilli sauce or yogurt dip.

Verdict:

The combination of crispy, golden brown crust and tender juicy prawn meat with the unique tropical flavor of coconut makes this dish a perfect appetiser to any Asian or tropical meals.

Serving Suggestions:

This Prawn Tempura with Coconut dish is best served hot with sweet chilli sauce and a slice of lime. Pair it with a light and refreshing beer or a glass of white wine for a perfect summer meal. It can also be served as a main dish with steamed rice and vegetable stir-fry.