Serves 4
Ingredients
24 raw king prawns, peeled but with tails on (about 600g frozen raw shell-on prawns)
600ml corn oil, for frying
salt and black pepper
For the Potato Nest:
2–3 medium sized peeled potatoes
2 tablespoons plain flour, or cornflour
1 teaspoon sea salt
2 litres vegetable oil, for deep frying
For the batter:
125g Plain Flour
1½ tsp Baking Powder
1 tsp Salt
1 medium Egg
150ml ice-cold Water
For the 2part coating:
50g Plain Flour
60g Panko breadcrumbs
60g unsweetened Desiccated Coconut
Preparation Method
Make the Potato nest
- Using a mandolin, slice potatoes extremely thin, about 2mm thick and then shred into fine straws about 2mm thick. Place potato into a large bowl add cold water and rinse potatoes well until the water runs clear to remove excess starch. This will help the potatoes to become crispy. Drain potatoes well and squeeze out excess water then use paper towel to remove any moisture.
- Pour vegetable oil into a wok and heat on high, allow temperature to reach around 170°C
- Add flour to the potatoes and toss well to combine.
- Dip the larger strainer into the oil, place over saucepan then add potato evenly around the sides and base of the strainer to create a birds nest, about 1cm thick. Dip the smaller strainer in oil and place on top.
- When oil is ready, add the two strainers and fry until potatoes are golden and crispy, this might take between 5 – 10 minutes. Remove nest and place on paper towel, remove other strainer, allow to cool slightly.
The nest should be made in advance of the coconut prawns.
Make the batter. Sift the Plain Flour, the Baking Powder Salt into a bowl. Make a well in centre and break in the egg. Bring in the flour from the sides to make a paste then whisk in the cold water to make a smooth batter.
Make the Coating. Tip the Plain flour into a shallow bowl and season generously with salt and pepper.
Mix together the breadcrumbs and coconut in a seperate bowl.
Coat each prawn in the flour, shaking off any excess, then dip it into the batter. Lift it out and let any excess batter drip back into the bowl.
Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. Put the prawn on a tray and repeat until all are coated, leaving space between each one.
Deep-fry the prawns in batches for 1 or 2 minutes until golden-brown and crisp. Drain on kitchen paper. [The prawns can be frozen and then reheated (180C for 10minutes]
Arrange in the Potato nest and serve with a dipping sauce – Sweet Chilli or Guacamole work particularly well
Ormside Kitchen 