- 20 peeled raw prawn cutlets (with tails)
- 1/4 cup cornflour
- 2 egg whites, lightly beaten
- 1 cup thread coconut
- oil for cooking
Have, cornflour, egg white and coconut in separate shallow dishes.
Thread prawns onto skewers. Dust with cornflour seasoned with salt.
Dip into the egg white and then roll in coconut until coated.
Serve with a salsa such as the one photographed made from chopped canned mango, red onion, coriander and sweet chilli sauce.
Heat enough oil in a large deep sided frying pan to shallow fry the prawns. Cook prawns in batches until golden on both sides. Drain on paper towels and serve with lime wedges or mango and chilli salsa.
Drain on paper towels and serve on a platter with fresh lime wedges.