Ingredients:

  • 1 lb (450 g) large raw shrimp (Prawns), 21/25 count, peeled and deveined, tail left on
  • 1/2 tsp (3 g) fine sea salt (plus more for seasoning after frying)
  • 1/4 tsp (1 g) black pepper
  • 1/2 cup (60 g) all-purpose flour
  • 1 tsp (5 g) smoked paprika
  • 2 large eggs
  • 1 Tbsp (15 ml) cold water
  • 1 cup (90 g) Panko breadcrumbs
  • 1/2 cup (40 g) unsweetened shredded coconut (desiccated)
  • 4 cups (950 ml) high-heat neutral oil (e.g., canola, sunflower, or groundnut oil)
  • 1/2 cup (120 ml) good quality sweet chili sauce
  • 1 Tbsp (15 ml) fresh lime juice
  • 1 tsp (5 g) finely minced fresh ginger
  • 1/2 tsp (2 g) sesame oil

Instructions:

  1. Prep the Prawns: Ensure the prawns are fully peeled and deveined, leaving the tail segment attached. Pat them thoroughly dry with kitchen paper—moisture is the enemy of a crisp coating.
  2. Butterfly the Prawns: Place the prawn curved-side up on a chopping board. Using a sharp paring knife, slice down the centre of the prawn's back, cutting almost all the way through, but stopping before you hit the belly flesh. Gently open the prawn up and flatten it out. Season lightly with salt and pepper.
  3. Mix the Dipping Sauce: Combine the sweet chili sauce, lime juice, fresh ginger, and sesame oil for the Sweet Chili Dip in a small bowl. Set aside.
  4. Set Up the Dredging Station: Arrange three shallow dishes side-by-side: Dish 1: Flour and paprika, mixed well; Dish 2: Eggs and water, whisked until homogenous (the egg wash); Dish 3: Panko and shredded coconut, mixed well.
  5. Coat the Prawns (The Standard Breading Procedure): Dust each butterflied prawn in Dish 1 (Flour), shaking off any excess. Dip into Dish 2 (Egg Wash), ensuring full coverage. Press firmly into Dish 3 (Panko/Coconut) to ensure the coating adheres beautifully to all surfaces. Handle them gently by the tail.
  6. Chill (Do Not Skip This): Place the coated prawns on a wire rack and refrigerate for a minimum of 30 minutes. This allows the coating to adhere properly, preventing it from falling off during frying.
  7. Heat the Oil: Pour the neutral oil into your pot/fryer. Heat slowly to 350°F (175°C). Use a kitchen thermometer to monitor carefully.
  8. Fry in Batches: Carefully drop 4–5 prawns into the hot oil, ensuring you do not overcrowd the pot, which would instantly drop the oil temperature.
  9. Cook to Golden: Fry for 2–3 minutes per batch, turning once, until the prawns are cooked through, opaque inside, and the coating is a deep golden-brown.
  10. Drain and Serve: Remove the prawns with a spider strainer, shaking off excess oil. Immediately transfer them to the wire cooling rack (do not use paper towels). Season lightly with a pinch of salt as soon as they come out of the oil. Serve immediately with the prepared Zingy Sweet Chili Dip.