This was course 2 of Liz’s birthday dinner. Simple and easy was the theme of the night. We also had these by the Bare Pool at the Mirage, great on a summers day!
Serves 4 (as part of 6 courses, easy enough to make more)
4 king prawns
1/4 cup panko crumbs
1/2 shredded coconut
1 egg, whisked
Oil for frying
1/4 red onion, finely diced
1/2 red chilli, finely diced
1/2 cup fresh or canned pineapple, finely chopped
1/4 cup coriander, finely chopped
1 tbs green Tabasco
Peel and devein prawns, leaving the tail on.
Combine all salsa ingredients, onion, chilli, pineapple, coriander and Tabasco, mix well, set aside.
Mix the panko crumbs and coconut together in a shallow bowl. Dip prawns in egg, then coat well with crumb mix. Shallow fry, about 1 minute on each side or until golden brown.
Serve with salsa.