Coconut Prawns

Ingredients:

2 eggs
1 cup of Flour
1 cup of shredded coconut
1 cup of Japanese bread crumbs
1 cup of oil
20 raw prawns (shrimp) Peeled and deveined
Sauce suggestions: Sweet chili and ginger sauce or a honey Dijon mustard sauce

 Procedure:

Whisk the eggs until they are light and fluffy.
Put the flour in a small mixing bowl. Add a t. of salt and ½ t of pepper to flour mixture.
Mix coconut and Japanese bread crumbs and pour into separate bowl.
Heat a deep pan or wok at medium heat and add the oil.
While the oil is heating, toss one of the prawns in the flour, dip it into the egg yolks, and then into the bread crumb mixture.
Repeat until all prawns have been breaded.
Once the oil has reached its frying point (Drop a piece of coconut into oil to see if it sizzles) lower prawns into the oil in batches of five.
Cook prawns until coconut has turned a golden brown on each side.
Remove prawns and place on paper towels to drain excess oil.
*Meal Suggestion: Serve coconut prawns with fresh garden greens and homemade potato salad*