Crispy prosciutto and coconut prawns – Feastive

Crispy prosciutto & coconut prawns

30 MIN

15 MIN

Ticking all the platter boxes, crunchy fried prawns served with creamy sauces, all they need is a cold beer to keep them company.

Ingredients

To serve

Method

Lay the prawns in a single layer on a baking sheet lined paper towel to remove any excess moisture. Slice or tear the prosciutto lengthwise in strips - so you have enough for a piece of prosciutto per prawn. Smear a little black garlic paste onto each prosciutto strip. Lay a strip of prosciutto onto a chopping board, garlic side up, take a prawn and roll it from top to bottom in the prosciutto. Set aside and repeat until all the prawns are wrapped.
Using 3 shallow bowls, mix the panko and coconut together in one, season well with sea salt. In the second bowl, mix together plain flour, lime zest and chilli powder. In the third bowl beat the egg until well mixed. Crumb the prawns by coating in the flour shaking off any excess, then dip in the egg and finally roll in the coconut crumb. Place on a baking paper lined baking tray, repeat with the remaining prawns. This can be done a couple of hours in advance, cover with cling film and refrigerate until needed. Bring out of the fridge 20 minutes before cooking.
To cook, heat a deep fryer to 180˚C. Cook in batches of 4 - 5, don’t overcrowd the fryer basket. When golden brown, drain excess oil on paper towel. Serve with lime wedges and Birch & Waite sauces.