Coconut Prawns

16 raw jumbo prawns
1 tbsp dry white wine
4 garlic cloves, crushed
2 tbsp lime juice
Salt and black pepper
100g/4oz desiccated coconut
2 tbsp freshly chopped coriander
2 tbsp plain flour
2 eggs, beaten
Vegetable oil for deep frying

Shell the prawns, leaving the tails in tact and de-vein.

In a shallow dish, mix together the wine, garlic, lime juice salt and pepper then add the prawns, mix well to coat, cover and refrigerate for 1 hour.

In a shallow dish, mix together the coconut and coriander.

Remove the prawns from the marinade and dry on kitchen paper. Discard the marinade.

Heat the oil to 180C/350F.

Coat the prawns in flour, shaking well to remove the excess, then dip in the egg and roll in the coconut mixture to coat well on all sides.

Fry the prawns, in batches if necessary, for 1-2 minutes until golden brown. Serve hot as a starter.

Servings: 4