Just as unique is its preparation, so is the way it is served. Prawns covered in coconut and battered in coconut milk, is served with an interesting pineapple-chili sauce.

CRISPY COCONUT PRAWNS

Ingredients

3/4 cup coconut milk
1/2 cup desiccated coconut
12-16 medium prawns
2 tbsps refined flour (maida).
Crushed black peppercorns to taste.
Salt to taste.
1/2 tsp garlic powder.
1/2 tsp onion powder.
1/4 tsp smoked paprika powder.
1/2 cup panko breadcrumbs.
Oil for deep frying.
Lemon wedges for serving.
Fresh basil sprigs for garnish.
Pineapple chilli sauce for serving.

Approach.

1. Take coconut milk in a bowl. Include improved flour, crushed peppercorns, salt and whisk well.
2. Take desiccated coconut in a bowl. Add salt, garlic powder, onion powder, smoked paprika powder, panko breadcrumbs and mix well.
3. Dip the prawns in coconut milk mixture and roll in desiccated coconut.
4. Heat enough oil in a kadai. Slide the prawns and deep fry till golden brown and crisp. Drain on absorbent paper.
5. Transfer into serving plate, garnish with lemon wedges, basil sprigs and serve hot with pineapple chilli sauce.

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