Coconut and Panko Prawns

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.

Ingredients:

• ​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

Directions:

1. ​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.
2. In a separate bowl, beat eggs well. Make sure there are no clumps of egg whites.
3. Combine Panko and coconut in another shallow bowl.
4. 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.
5. 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.
6. 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.