Ingredients

• 24 raw king prawns
• peeled
• tails on (about 600g/1lb 5oz frozen raw shell-on prawns)
• 175g/6oz plain flour
• 1½ tsp baking powder
• 1 medium egg
• beaten
• 150ml/5fl oz ice-cold water
• 60g/2¼oz panko breadcrumbs
• 60g/2¼oz unsweetened desiccated coconut
• 600ml/200fl oz corn oil
• for deep frying
• salt and freshly ground black pepper
• 1 large papaya
• skin and seeds removed
• roughly chopped
• ½–1 habanero chilli
• stem and seeds removed
• roughly chopped
• 1 banana shallot
• roughly chopped
• 1 garlic clove
• halved
• 3 tbsp cider vinegar
• 2 thin slices fresh root ginger
• skin removed
• 1 lime
• juice only
• 1 orange
• juice only
• 1 tbsp soft brown sugar
• 1 large pinch ground allspice
• ½ tsp salt

Directions

• To make the dipping sauce
• place all the ingredients into a food processer and blend until smooth. Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over a low heat for 5 minutes. If the sauce gets too thick
• add a few tablespoons of boiling water.
• To make the batter
• sift 125g/4½oz plain flour
• the baking powder and pinch salt into a bowl. Make a well in centre and break in the egg. Bring in the flour from the sides to make a paste then whisk in the cold water to make a smooth batter.
• Line a baking tray with greaseproof paper and fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Tip the remaining 50g/1¾oz flour into a shallow bowl and season generously with salt and pepper. Mix together the breadcrumbs and coconut in a seperate bowl.
• Coat each prawn in the flour
• shaking off any excess
• then holding it by the tail
• dip it into the batter. Lift it out and let any excess batter drip back into the bowl. Roll the prawn in the coconut crumbs
• pressing down so the mixture sticks. Put the prawn on the prepared tray and repeat until all are coated
• leaving space between each one.
• Deep-fry the prawns in batches for 1 or 2 minutes until golden-brown and crisp. Drain on kitchen paper.
• Serve at once with the papaya dipping sauce.