500gmedium-large prawnsshelled, deveined and butterflied
7-8curry leavesminced finely
1/2tspgarlic powder / 1 clove garlic, grated
1/2 tspblack pepper powderfreshly ground
300gdried coconut flakes (unsweetened)
Vegetable oilenough for deep frying
Put the prawns in a bowl. Add ½ the beaten egg, flour, minced curry leaves, garlic powder, salt and pepper; mix well and marinate in the fridge for 30 minutes to an hour.
Spread the coconut flakes on a wide plate and press the prawns one-by-one on the coconut so that each one is coated by coconut on all sides. Arrange on a plate and chill uncovered in the fridge for 2 hours at least.
Heat 3 inches of oil in a pan on medium heat till hot but not smoking.
Drop a few prawns (3-4 depending on the width of the pan) in the oil and deep fry till golden (about 2-3 minutes).
Drain on kitchen towel. Fry all the prawns this way and while you do so, keep the fried ones warm in a low oven. Serve warm with your favourite dipping sauce.
The Total Cooking Time does not include time taken to rest the coconut-coated prawns in the refrigerator.