- 175g flower
- 1 ½ tbsp baking powder
- 1 egg
- ⅔ cups ice water
- 1 ¼ cups breadcrumbs
- 60g shredded coconut, dried
- 24 headless raw peeled prawns defrosted. Make sure the tail is intact
- To deep fry, use sunflower oil
For the papaya dipping sauce
- 1 large papaya
- ¼ habanero pepper, deseeded and roughly chopped
- 1 shallot, roughly chopped
- 1 garlic clove
- ¼ cup apple cider vinegar
- Juice of 1 lime and 1 orange
- 1 tbsp brown sugar
- 1 large pinch of ground allspice
