Crispy Curry Leaf Coconut Prawns
Crowd-pleasing, crispy coconut prawns gets a curry leaf twist
Ingredients
- 500 g medium-large prawns shelled, deveined and butterflied
- 1 egg beaten
- 2 tbsp AP flour
- 7-8 curry leaves minced finely
- 1/2 tsp garlic powder / 1 clove garlic, grated
- 1/2 tsp black pepper powder freshly ground
- 300 g dried coconut flakes (unsweetened)
- salt
- Vegetable oil enough for deep frying
Instructions
- Put the prawns in a bowl. Add ½ the beaten egg, flour, minced curry leaves, garlic powder, salt and pepper; mix well and marinate in the fridge for 30 minutes to an hour.
- Spread the coconut flakes on a wide plate and press the prawns one-by-one on the coconut so that each one is coated by coconut on all sides. Arrange on a plate and chill uncovered in the fridge for 2 hours at least.
- Heat 3 inches of oil in a pan on medium heat till hot but not smoking.
- Drop a few prawns (3-4 depending on the width of the pan) in the oil and deep fry till golden (about 2-3 minutes).
- Drain on kitchen towel. Fry all the prawns this way and while you do so, keep the fried ones warm in a low oven. Serve warm with your favourite dipping sauce.
Notes
The Total Cooking Time does not include time taken to rest the coconut-coated prawns in the refrigerator.