Coconut King Prawns "Caribbean cooking"

 

                    Popular throughout the Caribean Islands, these butterflied prawns look very pretty and they taste wonderful when partnered with a crisp coconut and chive coating.

Serves 4

• 12 king prawns (jumbo shrimp), peel and devein leaving the tails intact
• 2 garlic cloves, crushed
• 15 ml lemon juice
• 60 ml fine dry unsweetened shredded coconut
• 160 ml chopped fresh chives
• 150 ml milk
• 2 eggs, beaten
• Salt and pepper
• Oil, for deep-frying
• Lime or lemon wedges and fresh flat leaf parsley, to garnish

1. Cut the prawns almost to the belly so that they canbe opened out.
2. Rinse the prawns under cold water and pat dry.
3. Mix the garlic and lemon juice with a little seasoning in a shallow dish, then add the prawns, toos to coat, cover and marinate for about 1 hour.
4. Mix the coconut and chives in a separate shallow dish, and put the milk and eggs in two small bowls.
5. Dip each prawn into the milk, then into the beaten egg and finally into the coconut and chive mixture.
6. Heat the oil in a large pan or deep-fryer and fry the prawns for about 1 minute, until golden.
7. Lift out and drain on kitchen paper.
8. Serve hot, garnished with lime or lemon wedges and parsley.

BON APPÉÉÉÉTIT