- 2 lb large prawns, cleaned and deveined.
- ½ orange juice.
- ¼ cup lemon juice.
- 1 tsp ground coriander.
- 1 tsp salt.
- ¼ tsp ground black pepper.
- ¾ cup all-purpose flour.
- 1 large egg white, lightly beaten.
- 1 cup desiccated coconut.
- 4½ tbsp olive oil.
- 1 tbsp shallot, thinly sliced.
- 2 tbsp parsley, chopped.
- Green salad to serve.
Directions:
1 - Combine ½ cup orange juice, lemon juice and the coriander to make the marinade.
2 - Add the prawns and marinate for 30 minutes.
3 - Prepare a vinaigrette sauce by taking the other ½ cup of orange juice, the shallots and the remaining coriander powder in a saucepan set over a medium-high heat.
4 - Reduce the mixture to ¼ cup in quantity. Remove from the heat and allow to cool.
5 - Whisk 1½ tbsp of olive oil into the orange juice reduction, season with salt and refrigerate.
6 - Remove the prawns from the marinade and drain. Discard the marinade.
7 -Season the prawns with salt and black pepper.
8 - Dredge the prawns in the flour and shake off the excess.
9 - Dip the dredged prawns in the egg white and again, drain the excess.
10- Press the prawns into the coconut to coat on all sides.
11- Heat the remaining olive oil in a non-stick frying pan set over a medium heat.
12- Add the prawns and sauté on one side until golden brown, about 3 to 5 minutes.
13- Carefully turn the prawns over and sauté until cooked through, about 3 to 5 minutes.
14- Drizzle a green salad with the vinaigrette, top with the prawns and serve.