2 eggs, beaten
2 tbsp arrowroot or tapioca flour
120g (2 cups) shredded coconut
3 tbsp coconut flour
1 tsp salt
1 tsp sweet paprika
1 tsp chilli powder
800g prawns, peeled, deveined, butterflied
(use the biggest prawns you can find)
125ml (½ cup) coconut oil, for frying
3 large handfuls rocket leaves, to serve
(makes 1 cup)
4 egg yolks
2 tsp Dijon mustard
2 tbsp apple cider vinegar
juice of 1 lime
3 cloves garlic, finely chopped
sea salt and freshly ground black pepper
400ml extra-virgin olive oil
Ingredients provided by:
To make aioli, place egg yolks, mustard, apple cider vinegar, lime juice, garlic and some salt in a bowl. Whiz together with a hand-held blender to combine. Continuing to blend, slowly add extra-virgin olive oil in a thin, even stream until all the oil has been added and aioli is thick and creamy. Season with salt and pepper, cover with plastic wrap and keep refrigerated until needed.
Place beaten egg in a bowl. In a separate bowl combine arrowroot flour, shredded coconut, coconut flour, salt, paprika and chilli powder. Dip butterflied prawns first in egg wash, letting any excess fall off into the bowl, then coat really well in the dry mixture.
Melt down coconut oil in a large, deep frying pan or wok. Add prawns to hot oil in batches and cook for 4–5 minutes, or until golden brown on the outside and just cooked through. You don't want to overcrowd the pan with this one. Once cooked, transfer prawns to a paper towel to drain off any excess oil. Serve with rocket leaves and a big ramekin of lime aioli.
Wine Match: Lawson's Dry Hills