Preparation
- Rinse the prawns under cold water and pat thoroughly dry with kitchen paper.
- Prepare three shallow dishes: put the flour, garlic powder and salt in the first, the beaten eggs in the second, and mix the desiccated coconut and panko in the third.
- Turn each prawn first in the flour, then pull it through the egg and finally roll it in the coconut-panko mixture; press the coating on lightly with your fingers.
- Heat the oil in a large frying pan over a medium heat to about 175 °C and add the prawns in batches; do not overcrowd the pan.
- Fry for about 2 minutes on each side until the coating is golden brown and the prawns are pink and cooked through, then drain on kitchen paper.
- Stir the chilli sauce and apricot jam until smooth, serve the prawns with the dip and squeeze lime juice over them.
Drink with it
White wine · excellent match
Riesling Kabinett, off-dry
The residual sugar matches the sweet chilli and apricot dip, and the acidity cuts through the fried coconut crust and picks up the lime.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Pale lager or pilsner, well chilled
Carbonation and fine hop bitterness clear away the frying fat, and the mild malt sweetness suits the fruity dip.
Pils or Helles: What's the Difference?Spiced rum · excellent match
Spiced rum highball with ginger beer, ice and lime
Coconut prawns are a classic of the Caribbean rum bar: the vanilla and spice of the rum pick up the toasted coconut, while ice and carbonation keep the crust fresh.
What is spiced rum? Pay attention to the legal designationSparkling wine · good match
Prosecco extra dry
The bubbles keep the coating light, and the gentle sweetness of an extra dry is not overpowered by the apricot dip.
Sparkling wine, Champagne, and Prosecco: what's the difference?