Coconut Crumbed Tiger Prawns with Chilli Dipping Sauce
Photography by Sarah Tuck.

Hopefully wherever you are, spring is just a little bit in the air. Here's a dish perfectly suited to an afternoon spent 'outdoors-with-a-beer-and-a-cheeky-little Riesling'. Perfect for when you have a few friends over.
INGREDIENTS
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
Dipping Sauce
⅓ cup sugar
¼ cup white vinegar
2 tablespoons water
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1 small red chilli, sliced
METHOD
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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.