Coconut Prawns

Prepare the prawns: use a chopping board and start by twisting and removing the heads from the prawns. Then peel the shell, leaving the tail intact. Next take a small knife and cut down the backbone of the prawns and remove the digestive tract.

Eggs: crack each egg into a small bowl and then use a fork to whisk them. Add the water and then whisk again to combine.

Flour mixture: in a separate bowl add the flour, garlic powder, salt and pepper and stir to combine.

Coconut and panko: in a separate bowl add the coconut and panko breadcrumbs and use a spoon to stir and combine.

Work space: line a cutting board with baking paper and place the flour, egg and breadcrumb bowls alongside it.

Dredging: working one at at time, hold the prawns by the tail and dip into the flour mix. Once coated in the flour mix place onto the baking paper and then repeat this process for the rest of the prawns. Next hold the prawns by the tail and dip them into the egg mix, gently shake off any excess egg before switching hands and dunking the prawns into the panko mixture. Once done lay the prawns onto a chopping board. Then repeat to coat all of the prawns.

Fridge: place the prawns into the fridge for at least 30 minutes to allow the coating to stick and stay.

Oil: pour the peanut oil into a wok or large sauce pan and turn to a medium heat (setting 3-4). Once bubbles start to form and heat can be felt when holding hand above wok begin to fry prawns in batches. Use a slotted spoon to remove prawns when they have risen to the top of the oil and the coating is a nice golden light brown colour (4-5 minutes). Transfer to a bowl lined with paper towel and continue to cook raw coated prawns until all are cooked. Note 5

Combine yoghurt and mustard in small bowl and stir till consistently mixed together.

Serve with sweet chilli sauce and mustard yoghurt sauce with fresh lime wedges and chopped parsley sprinkled over the top.