KEEN'S CURRY & COCONUT PRAWNS
PREPARATION: 15min ~ COOK: 10min ~ READY IN: 25min
500 g green tiger prawns
2 cloves garlic, finely chopped
1 tsp KEEN'S Curry Powder
1 cup plain flour
1 cup shredded coconut
750 g vegetable oil, for frying
Salt, to season
2 spring onions, sliced, to serve
1/2 lemon, to serve
- Into a bowl place the prawns, garlic and curry powder and mix to coat the prawns, set aside so the flavours can infuse.
- Prepare your egg wash. Into 3 separate bowls place your egg lightly whisked, flour and coconut ready to crumb the prawns.
- Dip the prawns one a time into the flour first, then the egg, and the coconut.
- Fry the prawns in hot oil. Drain cooked prawns on paper-towel and season with salt. Serve with a cheek of lemon and garnish with spring onion.