Deep-fried coconut prawns
If you have been anywhere by the sea in the Yucatán peninsula you will have had these deep-fried king prawns with a coconut batter.
SERVES 4-6 (AS A STARTER)
24 raw king prawns, peeled, with tails on (about 600g frozen raw shell-on prawns) 600ml corn oil, for frying
FOR THE BATTER
125g plain flour
1½ tsp baking powder
1 tsp salt
1 medium egg
150ml ice-cold water
FOR COATING
50g plain flour
60g panko breadcrumbs
60g unsweetened desiccated coconut
FOR PAPAYA DIPPING SAUCE
1 large papaya, peeled, seeds removed ½–1 habanero chilli, stem removed, deseeded and roughly chopped 1 shallot, roughly chopped
1 clove garlic, peeled and halved
45ml cider vinegar
2 thin slices root ginger juice of 1 lime juice of 1 orange
3 teaspoons soft brown sugar
1 large pinch ground allspice
½ tsp salt
1 DIPPING SAUCE Chop papaya roughly and place in a blender with the other ingredients; process until smooth. Pour the sauce into a pan and bring it to the boil, then immediately turn down to a simmer and cook gently for about 5 minutes. If the sauce gets too thick, add a few tablespoons of just-boiled water.
2 BATTER: Sift the flour, baking powder and salt into a bowl. Make a well in centre and break in the egg, then bring in the flour from the sides. Whisk in the cold water to make a smooth batter.
3 COATING: Put the coating flour in a shallow bowl. Put the batter in a second bowl and the breadcrumbs mixed with the coconut in a third.
4 Season prawns with salt and pepper, then coat a prawn in flour, shaking off any excess and holding it by the tail, dip it into the batter. Lift it out and let any excess batter drip into the bowl. Roll the prawn in the crumbs and coconut mix, pressing down so the mixture sticks. Place on a plate lined with greaseproof paper and repeat. Leave some space between each one.
5 Add the oil to a large pan and heat to 180°C. Deep-fry the prawns – a few at a time – for 1 or 2 minutes until golden and crisp. Drain on kitchen paper. Serve at once with papaya dipping sauce.