Jacketed Prawns Recipes

Ingredients :

4 cm

8

Batter :

115 g

3 tablespoons

1

175 ml

1 teaspoon

piece cucumber

raw king prawns

vegetable oil for deep frying

leaves from 1 coriander sprig, chopped

Thai Dipping Sauce 1

rice flour

desiccated coconut

egg, separated

coconut milk

fish sauce

1. Cut cucumber into quarters lengthways, remove and discard seeds, then thickly slice.
2. Place in a small bowl and add dipping sauce.
3. Set aside.
4. Peel prawns, leaving tails on.
5. Cut along back of each one and remove black spinal cord.
6. Set prawns aside.
7. To make batter, in a bowl, stir together flour and coconut.
8. Gradually stir in egg yolk, coconut milk and fish sauce.
9. In a clean bowl, whisk egg white until stiff; fold into batter.
10. In a wok, heat oil to 180^oC (350^oF).
11. Dip prawns in batter to coat evenly.
12. Deep fry in batches for 2-3 minutes until golden.
13. Using a slotted spoon, transfer to absorbent kitchen paper.
14. Keep warm while frying remainder.
15. Add coriander to sauce and serve with prawns.

Serves 3-4

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