Rick Stein coconut prawns with hot fruit dipping sauce recipe

Rick Stein served up deep fried coconut prawns with a fruity hot dipping sauce on Rick Stein’s Road To Mexico.

The ingredients are: 24 raw king prawns, peeled, tails on (about 600g frozen raw shell-on prawns).

For the batter: 175g plain flour, 1½ tsp baking powder, 1 medium egg, beaten, 150ml ice-cold water, 60g panko breadcrumbs, 60g unsweetened desiccated coconut, 600ml corn oil, for deep frying, salt and freshly ground black pepper.

For the fruity hot dipping sauce: 1 large papaya, skin and seeds removed, roughly chopped, ½–1 habanero chilli, stem and seeds removed, roughly chopped, 1 banana shallot, roughly chopped, 1 garlic clove, halved, 3 tbsp cider vinegar, 2 thin slices fresh root ginger, skin removed, 1 lime, juice only, 1 orange, juice only, 1 tbsp soft brown sugar, 1 large pinch ground allspice and ½ tsp salt.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.