Name: Thai coconut prawns
Cook time: 45 min
Total time: 45 min
Ingredients: 24 (1kg) uncooked medium prawns; 1/4 cup (35g) plain flour; 2 eggs, beaten lightly; 1 1/2 cup (115g) shredded coconut; 1/2 cup (125ml) sweet chilli sauce; 2 tablespoon water; 2 tablespoon fresh coriander coarsely chopped

Ingredients

24 (1kg) uncooked medium prawns

1/4 cup (35g) plain flour

2 eggs, beaten lightly

1 1/2 cup (115g) shredded coconut

1/2 cup (125ml) sweet chilli sauce

2 tablespoon water

2 tablespoon fresh coriander coarsely chopped

Method

1.Preheat oven to moderate 180°C (160°C fan-forced). Lightly oil two oven trays.

2.Shell and devein prawns. Coat prawns in flour, shake away excess, dip into egg, then coat in coconut.

3.Thread one prawn on each skewer, place, in single layer, on trays. Bake, uncovered, about 15 minutes or until prawns are cooked through.

4.Meanwhile, combine remaining ingredients in small bowl to make dipping sauce.

5.Serve hot prawns with dipping sauce.

You need 24 bamboo skewers, soak them in cold water for at least an hour prior to use to prevent them from splintering and scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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