1.) Start by heating the oil. Pour around 200 ml into a large frying pan or saucepan and gently heat, keeping an eye on it as it warms up.
2.) Meanwhile, prepare the prawns. Set up your pané station with flour in one bowl, beaten egg in another, and panko breadcrumbs mixed with desiccated coconut in a third.
3.) Next, coat the prawns. Dust each prawn in the flour, dip into the egg, then coat thoroughly in the panko mixture. Set aside and repeat with the remaining prawns.
4.) Once the oil is hot, carefully place the prawns into the pan. Fry for 2–3 minutes, until golden brown and cooked through.
5.) While the prawns are frying, prepare the peanut butter sauce by mixing all the ingredients together in a bowl or jug. Add water gradually to reach your preferred consistency - we like it thick, but you can loosen it for drizzling.
6.) When the prawns are cooked, transfer them to a plate lined with paper towel to absorb any extra oil and keep them nice and crispy. Make sure they are fully cooked through - the flesh should be an opaque, pearly white.
7.) Finally, plate up the prawns and generously spoon over the peanut butter dipping sauce.
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