Coconut prawns with curried tomato, lime and roasted garlic coulis

  • For the coconut prawns
  • 1 large egg
  • 165ml beer
  • 1 1/2 tsp baking powder
  • 150g plain flour, divided
  • 300g flaked coconut
  • 24 large prawns, peeled and deveined, tails on
  • 30ml to 45ml vegetable oil, preferably rapeseed
  • For the garlic coulis
  • 25g roasted garlic, divided
  • 1 beefsteak tomato, chopped
  • 15ml fresh lime juice
  • 1/2 tsp curry powder
  • Salt and freshly ground black pepper
1) In a medium bowl, whisk together the egg, beer, baking powder and 100g of the flour. Place the remaining 50g flour in a shallow dish. Place the coconut in a separate shallow dish.

2) Dredge the prawns in flour and shake off excess. Dunk the prawns in the beer mixture and turn to coat. Roll the prawns in coconut until all sides are coated.

3) Heat the olive oil in a large frying pan over medium-high heat. Add the prawns and cook 2 minutes per side, until cooked through or opaque.

4) For the garlic coulis, in a food processor combine 1/2 the roasted garlic cloves, tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.

5) Serve the prawns with the coulis on the side.

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