These crispy prawns with sweet chilli dip are totally delicious. With crunchy prawns covered in a coconut coating with a sprinkling of sesame seeds, along with a sweet chilli dipping sauce for dunking, they make a lovely Chinese (opens in new tab) dish.
Looking for another perfect appetiser your guests won't be able to get enough of? Look no further than the classic all time favourites pigs in blankets!
Ingredients
- 275g breadcrumbs
- 2tbsp dessicated coconut
- 2tbsp sesame seeds
- 3tbsp plain flour
- 200g raw peeled king prawns, defrosted if frozen
- 1 egg, beaten
- 500ml sunflower oil
- Lime wedges, to serve
For the dipping sauce:
- Zest and juice of 1 lime
- 5tbsp sweet chilli sauce
- 1tbsp soy sauce
Method
- Mix together breadcrumbs, coconut, sesame seeds and flour in a bowl and season well. Toss prawns and beaten egg together then, a few at a time, shake off the excess egg and toss in the crumb mixture and put on a plate. Repeat until all the prawns are coated.
- Heat the oil in a large, deep pan until a cube of bread turns golden in 30 secs. Add the prawns and cook for about 2 mins until golden. Drain the prawns on kitchen paper.
- Mix together the lime juice and zest, chilli sauce and soy sauce and pour into a dipping bowl. Serve with the prawns and extra lime wedges.
Top Tip for making Crispy prawns with sweet chilli dip
For a quick prawn nibble, marinate cooked prawns with sesame oil, lime juice, chilli sauce and coriander.
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