Deep Fried Coconut Prawns

From 'The Road to Mexico' by Rick Stein

This dish is synonymous with the Yucatan peninsula, and is served with a delicious hot papaya and habanero sauce.

Ingredients:

• 24 raw king prawns, peeled but with tails on
• 600ml corn oil, for frying
• Salt and black pepper
  • For the Batter
• 125g plain flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 medium egg
• 150ml ice cold water
  • For the Coating
• 50g plain flour
• 60g panko breadcrumbs
• 60g unsweetened desiccated coconut
  • For the Papaya Dipping Sauce
• 1 large papaya
• ½-1 habanero chilli, stem removed, deseeded, and roughly chopped
• 1 banana shallot, roughly chopped
• 1 clove garlic, peeled and halved
• 3 tbsp cider vinegar
• 2 thin slices root ginger
• Juice of 1 lime
• Juice of 1 orange
• 1 tbsp soft brown sugar
• 1 large pinch ground allspice
• ½ tsp salt

Recipe:

1. To make the Dipping Sauce
   1. Peel the papaya, remove the seeds, and chop it roughly.
   2. Put it in a blender with the other ingredients and process until smooth.
   3. Pour the sauce into a pan and bring it to the boil, then immediately turn down to a simmer and cook gently for about 5 minutes. If the sauce gets too thick, add a few tablespoons of just-boiled water.
2. For the Batter:
   1. Sift the plain flour, baking powder, and salt into a bowl.
   2. Make a well in the centre and break in the egg, then bring in the flour from the sides.
   3. Whisk un the cold water to make a smooth batter.
3. Put the coating flour in a shallow bowl. Put the batter in a second bowl; and the breadcrumbs mixed with the coconut in a third.
4. Season the prawns with salt and pepper, then coat a prawn in flour, shaking off any excess.
5. Holding it by the tail, dip it into the batter. Lift it out and let any excess batter drip back into the bowl.
6. Roll the prawns in the crumbs and coconut mix, pressing it down so the mixture sticks.
7. Put the prawn on a plate lined with greaseproof paper and repeat until all are coated. Leave some space between each one.
8. Add the oil to a large pan and heat to 180°C. Deep fry the prawns a few at a time, for 1 or 2 minutes until golden and crisp. Drain them on kitchen paper.
9. Serve at once with the papaya dipping sauce.