Coconut Prawns with Mint Sauce

Method

1. 1 Peel the shrimp, leaving the tails intact, then make incisions in the belly and pat dry.
2. 2 Mix the shredded coconut with the breadcrumbs in a ratio of three parts coconut to two parts breadcrumbs.
3. 3 Mix in some breadcrumbs with the shredded coconut to prevent the coating from burning before the shrimp is cooked.
4. 4 Roll the dough in flour, dip it in egg, then roll it in the coconut mixture and press gently.
5. 5 Fry in oil at 165 degrees for 3 minutes; the shredded coconut burns very quickly at high heat.
6. 6 Blend mint leaves with sour cream, sugar, and lemon juice to make a green dipping sauce.

With an appliance

• Air fryer 35 min

  Replace step 5: spray oil evenly, then steam in a hot air pot at 180 degrees for 10 minutes, flip at minute 6.