TOASTED COCONUT PRAWNS WITH SUN-DRIED CHERRY CHUTNEY

FOR THE SUN-DRIED CHERRY CHUTNEY:
1 cup sun-dried cherries
1/2 cup sugar
1 teaspoon ginger, minced
1 cup water
FOR THE TOASTED COCONUT PRAWNS:
2 cups vegetable oil
1 1/2 cups unsweetened coconut flakes
1 1/2 cups flour
6 egg whites
1 teaspoon salt
1 teaspoon pepper
24 jumbo prawns, peeled and deveined

HOW TO MAKE THE SUN-DRIED CHERRY CHUTNEY:
Combine sun-dried cherries, sugar, ginger and water in a saucepan. Bring to a boil. Simmer until thick, approximately 15 minutes.

HOW TO PREPARE THE TOASTED COCONUT PRAWNS:
Heat oil in a deep pot to 375 degrees F.

Place coconut in a shallow dish; set aside.

In a large mixing bowl, blend flour, egg whites, salt and pepper to make a smooth batter.

Dip prawns in batter, then dredge them in coconut.

Deep-fry prawns for 2 minutes. Remove with a slotted spoon and place on paper towel to drain.

Dip in chutney and eat.

Makes 24 prawns
Adapted from source: The Lazy Gourmet by Susan Mendelson