In a Pinch: Instead of frying these, you can bake them in a 400 F oven and take them out when they’re bright pink.
Plum Dipping Sauce
3/4 cup (185 ml) plum (or apricot) jam
2 Tbsp (30 ml) sweet chili sauce
1 Tbsp (15 ml) freshly grated ginger
1 tsp (5 ml) yuzu (or rice) vinegar
1 tsp (5 ml) fresh lime juice
24 fresh prawns (26/30 count), peeled with tail left on
2 Tbsp (30 ml) unbleached all-purpose flour
2 Tbsp (30 ml) cornstarch
1/2 tsp (2 ml) sea salt
1/2 tsp (2 ml) freshly ground pepper
1 large egg, lightly beaten
1 cup (250 ml) flaked unsweetened coconut
2 cups (500 ml) grapeseed oil (for frying)
For the plum dipping sauce, place all the ingredients in a small stainless steel saucepan and warm just until the jam melts into a liquid. Stir to combine and transfer to a serving bowl.
“Half-butterfly” the prawns; that is, butterfly them, but make sure the tail remains intact. Devein and drain-dry on paper towels.
Mix together the flour, cornstarch, salt and pepper and place on a flat plate. Place the lightly beaten egg in one bowl and the coconut in the other. Dip each prawn into the egg, then the flour mixture, then the egg again, and finally the coconut. Place on a baking sheet until ready to deep fry.
Fill a 10-inch high-sided nonstick frying pan with the grapeseed oil, which should come up about an inch. Heat the oil until a small piece of bread dropped into it sizzles immediately. Gently drop the coated prawns into the oil, and cook for 2 to 3 minutes until the prawns are bright pink. Serve with the plum dipping sauce.