Ingredients

Bloody Mary Dip

  • 2 tablespoons tomato passata
  • ½ tablespoon ketchup
  • 5 dashes Worcestershire sauce
  • 5 dashes Tabasco
  • 2 teaspoons vodka
  • Salt & pepper
  • Celery salt (optional for rim of glass or fresh celery?)
  • Half a lemon juice

Prawns

  • 12 King prawns, peeled, tail on, deveined
  • 2 tablespoons rice flour
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 6 tablespoons coconut milk
  • 40g Desiccated coconut (unsweetened)
  • 25g Panko breadcrumbs
  • Vegetable oil for shallow frying

Steps

Bloody Mary Dip

  1. Combine all the ingredients together and mix well together. Check seasoning and adjust if needed. Keep in the fridge until the prawns have been fried and ready to serve.

Prawns

  1. In a bowl mix all the ingredients together to form a smooth batter. Allow to rest for 10 minutes. Meanwhile, heat the oil to 160*c in a wide based skillet/pan.
  2. Check prawns are cleaned properly and then pat dry with kitchen paper. In another bowl/shallow dish mix the panko and coconut together.
  3. Once rested and thickened slightly, dip each prawn into the batter (not the tail part) and coat evenly. Transfer to the panko/coconut mix and coat well with an even covering of crumbs.
  4. Carefully lower each prawn into the hot oil and fry for around a minute or so either side until golden brown. Drain on kitchen paper and serve immediately with the Bloody Mary dipping sauce.