500 gms Green prawns, (the bigger the better)
200 gms Shredded dried coconut
150gms Rice flour
25 gms Custard powder
1 large clove Garlic, minced
15 ml Vodka (use Nep Phu Loc if you can get it)
Ground black pepper
Peel & devein prawns leaving tail on
Mix prawns with pepper & garlic, sit for 5 mins
Mix cornflour, custard powder, egg, & vodka together to make a thick batter. Add a little extra water if necessary.
Once batter is smooth, fold in coconut.
Roll the prawns in the coconut batter & deep-fry till golden brown & cooked through.
Serve with Nuoc Cham Dipping Sauce.
65 g Palm sugar
65 ml Fish sauce
3 tablespoons Coconut Vinegar
2 Red or green chillies, finely chopped (best to leave seeds out!)
3 Large garlic cloves, finely chopped
Use the hot water to dissolve palm sugar, mix in all other ingredients, allow to cool and serve. Makes 250mls