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Coconut prawns with tequila lime dip
Serves 6 as a canape Starters and mains
Ingredients
- 100g desiccated coconut
- 1tbsp plain flour
- zest ½ lime
- 18 large raw tiger prawns
- 1 egg white, lightly whisked sunflower oil, for frying
For the dip
- 100ml tequila
- zest and juice of 1 lime
- 2tbsp caster sugar
Method
Mix all the ingredients for the dip together and set aside.
Mix the coconut, flour and lime zest together in a bowl and season with salt and pepper. Peel the prawns leaving the tip of the tail on. Using a sharp knife, carefully cut along the back of the prawns to butterfly them and remove the dark vein. Dip the prawns briefly in the egg whites and shake off any excess.
Roll in the coconut mixture to coat.
Heat the oil in a frying pan and fry the prawns for 3-4 minutes, until golden and cooked through. Serve hot, with the tequila dip.
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