Crispy Fried Coconut Prawns with Green Papaya salad and Pickled Ginger Chili sauce

Serves: 4-6 Difficulty: Easy Time: Prep 20 min Cook 10 min

Ingredients

For the Crispy Prawns

• 400g or 16 large green king prawns, peeled, deveined, tails intact
• 1/2 cup corn flour – divided
• 2 eggs
• 60ml water
• 1/2 cup Shredded Coconut
• 3/4 cup panko breadcrumbs
• 1/3 cup or Handful of fresh curry leaves chopped (optional) you can usually pick these up in Asian or Indian grocers
• 2 tbsp sesame seeds
• ¼ tsp salt and pepper to taste
• Vegetable oil, for shallow-frying

Green Papaya Salad

• 1 tbsp lime juice
• 1 tbsp Buderim Ginger & Lemongrass refresher
• 1 tsp sesame oil
• 1 long red chilli, seeds removed, finely chopped
• 1/2 green papaya (see note), shredded (a mandolin is ideal)
• 250g punnet cherry tomatoes, halved
• 2 cups (160g) bean sprouts, trimmed
• 2 tbsp fresh mint, chopped
• 2 tbsp Vietnamese mint / basil
• 2 tbsp fresh coriander, chopped

Pickled Ginger and Chili Sauce

• 1/2 cup Buderim Ginger Marmalade
• ¼ cup Buderim Ginger & Lemongrass cordial
• 1/4 cup white vinegar
• 2 tsp fish sauce
• 4 red chilies finely chopped (optional) use less or none if you don't like chili

Method

To Make the crispy prawns

Mix eggs and water. Set aside. Place 1/4 cup of corn starch in a bowl for dusting the prawns. In a separate bowl, combine the remaining ¼ cup corn flour, coconut, pepper and salt, panko crumbs, curry leaves, sesame seeds and mix well. Heat the oil in a heavy based pan for frying. Press the prawns into the corn flour, then cover in egg wash, then finally press into the coconut mix to cover both sides. Place the prawns carefully in the hot oil and deep fry until golden on both sides about 2 minutes. Serve with the pickled ginger and chili dipping sauce and salad.

To Make the Green papaya Salad

Combine all ingredients in a bowl and toss well together.

To Make the Pickled Ginger Chili Sauce

For the homemade pickled ginger sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 8 - 10 minutes until syrupy and glossy. Pour into a small bowl and allow to cool (it will thicken as it cools).