Crispy prawns with sweet chilli dip

This easy platter of finger foods is a great way to get your gathering started on a delicious appetiser. Add a bit of class to your afternoon or evening meal plan and pair it with a great glass of wine to enjoy a luxurious dining experience!

This recipe is enough for 30 individual pieces, great for families and friends to snack on before the main course.

Ingredients

• 275g breadcrumbs
• 2 tbsp desiccated coconut
• 2 tbsp sesame seeds
• 3 tbsp plain flour
• 200g raw peeled king prawns, defrosted if frozen
• 1 egg, beaten
• 500ml sunflower oil
• Lime wedges, to serve

For the dipping sauce

• Zest and juice of 1 lime
• 5 tbsp sweet chilli sauce
• 1 tbsp soy sauce

Method

1. Mix together breadcrumbs, coconut, sesame seeds and flour in a bowl and season well. Toss prawns and beaten egg together then, a few at a time, shake off the excess egg and toss in the crumb mixture and put on a plate. Repeat until all the prawns are coated.
2. Heat the oil in a large, deep pan until a cube of bread turns golden in 30 secs. Add the prawns and cook for about 2 mins until golden. Drain the prawns on kitchen paper.
3. Mix together the lime juice and zest, chilli sauce and soy sauce and pour into a dipping bowl. Serve with the prawns and extra lime wedges.