King prawns with a tropical touch

Ingredients for 1 servings:

• 460 g king prawns
• ½ tsp salt
• Cayenne pepper
• 60 g flour
• 1 tsp salt
• 1 pinch(s) pepper, white
• 100 g desiccated coconut
• 55 g nuts (macadamia), finely chopped
• 12 tbsp Breadcrumbs (Panko), Japanese, very coarse consistency
• 2 large eggs, beaten
• 60 ml wheat beer (Kristallweizen)
• 240 ml oil (peanut oil)
• Jam (apricot)
• some soy sauce if needed
• some vinegar (rice wine vinegar) if needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove the shells and intestines from the king prawns, leaving the tails on. Rinse under cold water and pat dry thoroughly. Season with 1/2 teaspoon salt and cayenne pepper to taste. Combine the flour, 1 teaspoon salt, and white pepper and set aside. Mix the desiccated coconut, macadamia nuts, and panko breadcrumbs and set aside. Whisk the eggs with the beer and set aside. Heat the oil in a pan (175°C). First coat the king prawns in flour, then dip them in the egg, and finally coat them in the nut crumbs. Carefully add not too many at once to the oil and fry for no more than 2 minutes per side. Drain the prawns on kitchen paper. Remove any nuts or coconut flakes that have fallen from the breading—otherwise, they will burn and render the next batch of prawns inedible. Serve immediately after frying. If you like, you can add apricot jam (slightly warmed and perhaps diluted with soy sauce and/or rice wine) as a dipping sauce. Portions vary depending on the size of the shrimp.