• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes

For the Coconut King Prawns:

• 500g king prawns, peeled and deveined
• 100g shredded coconut
• 50g plain flour
• 2 large eggs, beaten
• 1 teaspoon paprika (optional for colour and flavour)
• Salt and pepper to taste
• Vegetable oil for frying

For the Pineapple Coconut Dipping Sauce:

• 200ml coconut milk
• 100g pineapple, finely chopped or blended
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• A pinch of chilli flakes (optional for heat)
• Salt to taste

Preparing the Prawns:

1. Preheat your oil in a deep fryer or a deep pan to 180°C.
2. Season the flour with paprika, salt, and pepper in a shallow dish.
3. Dredge the prawns in the seasoned flour, then dip them into the beaten eggs, and finally coat them with shredded coconut.
4. Fry the prawns in batches until they are golden brown and cooked through, about 2-3 minutes. Do not overcrowd the pan to ensure even cooking.
5. Drain on paper towels to remove excess oil.

Making the Dipping Sauce:

1. Combine the coconut milk, pineapple, lime juice, honey, ginger, and chili flakes in a saucepan.
2. Simmer over medium heat for about 5-10 minutes, until the sauce thickens slightly. Season with salt to taste.
3. Cool the sauce before serving to allow the flavours to meld.

Per serving, based on 4 servings

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fat: 25g (Saturated Fat: 18g)
• Sodium: 300mg
• Sugar: 10g