An appetizer that can't be beat - so good it will turn almost anyone off a diet, and we have to keep a close eye on kitchen "seagulls" when these prawns leave the hot oil.
1 cup flour
Salt and pepper
3 eggs, beaten
1 cup Panko
1/2 cup shredded unsweetened coconut
24 prawns, shelled (can remove the tail or leave it on for presentation)
Oil for frying (canola or peanut oil)
Thai sweet chili sauce for dipping
Mix flour, salt, and pepper in a shallow dish. Be generous with the salt and pepper, only a very small amount will end up on the prawns.
In a separate bowl, beat eggs well. Make sure there are no clumps of egg whites.
Combine Panko and coconut in another shallow bowl.
Pour oil into a deep, heavy-bottomed pot or skillet (cast iron is ideal) until about 2" deep, and heat to 350°F. Keep a close eye on it. We find the prawns will work up to 375°F but any hotter and they start to burn.
While oil is heating, dredge prawns first in flour, then egg, then Panko mix. Lay them out on a tray in a single layer until ready to fry.
Fry for about 2 minutes until desired golden brown colour is reached. Transfer to a plate lined with paper towel and serve with dipping sauce.