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Serves 4
24 ea. 21-25 count prawns, peeled and deveined
2 ounces all-purpose flour
1 cup tempura batter, made with beer
2 cups coconut flakes (Baker’s Tender Fresh)
Butterfly the prawns so that they lay flat when open. Toss with flour until completely coated. Add tempura batter and coat with coconut flakes pressing the prawns flat. It’s best to let them rest for 2 hours before cooking. Heat canola oil to 375 degrees and fry prawns until light golden brown.
Thai Chili Sauce:
1 cup Chili Sauce
1/2 cup white wine vinegar
1 tablespoon garlic, minced
1 tablespoon chili flakes
1 tablespoon tomato paste
4 ounces sugar
Combine all ingredients and store in refrigerator.