Prawns HT HD West Indian
30mins plus marinating
4 Hot Hors
d'oeuvre Starters Appetiser Dairy free Caribbean
Raw Jumbo Prawns
tbsp Dry White Wine
Garlic Cloves, crushed
tbsp Lime Juice
and Black Pepper
tbsp freshly chopped Coriander
tbsp Plain Flour
oil for deep frying
Shell the prawns, leaving the tails in tact and de-vein.
In a shallow dish, mix together the wine, garlic, lime juice salt and pepper
then add the prawns, mix well to coat, cover and refrigerate for 1 hour.
In a shallow dish, mix together the coconut and coriander.
Remove the prawns from the marinade and dry on kitchen paper. Discard the
marinade. Heat the oil to 180C/350F.
Coat the prawns in flour, shaking well to remove the excess, then dip in the egg
and roll in the coconut mixture to coat well on all sides.
Fry the prawns, in batches if necessary, for 1-2 minutes until golden brown.
Serve hot as a starter.
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