3 eggs, lightly beaten
20 raw tiger prawns, shelled, tails still attached
2 cups panko (Japanese) bread crumbs
1 cup thread coconut
½ teaspoon chilli powder
3 cups rice bran or other neutral oil
⅓ cup sugar
¼ cup white vinegar
2 tablespoons water
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1 small red chilli, sliced
Whisk eggs in a deep bowl. Mix breadcrumbs, coconut thread and chilli together in a separate bowl. Dunk prawns into the eggs then the crumb mixture, quickly repeat (double coat) and pop to one side.
When ready to serve, heat oil until a couple of crumbs fry gently (not an immediate burn but not a slow sink to the bottom with a slight fizz).
Fry prawns in batches for a couple of minutes or until golden brown and cooked through. Drain on absorbent paper and serve with Chilli Dipping Sauce.
Chilli Dipping Sauce: Heat sugar, vinegar and water together in a small saucepan and whisk until the sugar is dissolved. Remove from the heat and stir in the remaining ingredients. Store in a sealed jar in the fridge.