Crispy Coconut Tiger Prawns with Habanero Dipping Sauce

This recipe comes from Pier 39 where we ate in hipster surf shack called Wipe out. Lots of surfing memorabilia and the big shark hanging over the table. The food was fantastic and the milk shakes were incredible. 

    

Ingredients

12 Tiger Prawns

60g Coconut (fresh or desiccated)

60g Plain Flour

1 Egg

125ml Golden Ale

Salt & Pepper

Panko Breadcrumbs

Ingredients for the Dipping Sauce

2tbsp Habanero Chilli Sauce

1tbsp Soy Sauce

1tbsp Honey

Squeeze of Orange Juice

Method

To a mixing bowl add the flour, coconut, egg and a pinch of salt and pepper. Gently whisk in the beer to create a light and slightly loose batter. Dust the prawns with flour and shake off the excess.

Meanwhile heat the oil in a large saucepan to 180C.

Have a bed of panko breadcrumbs ready on a plate. Dip the prawns in the batter to coat them then toss in the breadcrumbs. Place in batches straight into the hot oil and deep fry for 3-5 minutes aside. Remove from the pan then place on kitchen paper to remove excess oil.

In a bowl place the habanero hot sauce, soy, honey and a squeeze of fresh orange juice. Stir to combine then place in a ramekin.

Serve with a side salad.