Ingredients:
16x Medium large prawn (21-25 size) – Peel and devein shrimp, leaving tails on.
¼ cup all purpose flour
½ cup unsweetened shredded coconut
½ cup Panko bread crumb (Japanese bread crumb)
2 eggs (beat the egg)
Kosher Salt and black pepper
(Mix the flour and shredded coconut in a bowl)
Method:
Butterfly the prawns and lay it flat on a plate. Season the prawns with a dash of salt and pepper
Dust the prawns with flour (both side). Dip in egg wash and coat it with the flour and coconut mixture.
Use an oil sprayer or PAM to wet the surface of the already coated prawns slightly.
In a pre-heated 390F AirFryer, Position prawns in a single layer in AirFryer tray. Cook for 4 minutes.
Turnover prawns (Spray with oil again) and cook for another 2 minutes.
Serve with lemon wedges , cocktail sauce or just mayonnaise plus ketchup
Cocktail Sauce:
4 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 tbsp horseradish
1 tsp fresh lemon juice
Dash of kosher salt and black pepper
Mix the above items well in a bowl and serve with prawns.
eddy's kitchen 