Recipe Friday...Coconut prawns - dừa tôm

This moreish snack works well with an ice-cold beer. If fresh coconut is not available, shredded coconut can be found in the freezer section of most Asian supermarkets.
Coconut Prawns - Tom Chien Dica
1.5kg raw prawns (shelled, deveined, tails left intact)
1/2 tea salt, plus extra for seasoning
200g plain flour
100g tapioca flour
1/2 tea annatto oil
2 eggs lightly beaten
deep vegetable oil for frying
500g shredded coconut
classic dipping sauce to serve


Season the prawns with salt set aside
To make the batter - combine flours, with 1/2 tea salt in a bowl. Make a well in the centre, add the annatto oil, and eggs, and 270ml water. Wisk to form a smooth batter.
Heat the oil in a wok or deep pan to 180C
Put shredded coconut on a plate. Dip prawns into batter, shake off, then roll in shredded coconut. Immediately fly in hot oil for 3-5 mins until golden brown. Drain on paper towel. Continue with remaining prawns - then serve with good dipping sauce.