Coconut Prawns with Pina Colada dipping sauce



Virgin Coconut Oil (for deep frying)
½ lb large uncooked shrimp (peeled and deveined)
1 ½ cups all purpose flour (divided) 

2 tablespoons sugar 

¼ teaspoon salt
1 cup milk
1 cup Panko Japanese style breadcrumbs 

½ cup toasted coconut flakes 


Dipping Sauce:
½ cup sour cream
¼ cup pina colada non-alcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons sugar / coconut sugar


Cooking Instructions:

Step 1: In a bowl combine all the ingredients for the dipping sauce, mix well. Cover and refrigerate until needed.
Step 2: In a medium bowl mix ¾ cup of flour, and add milk and mix well. Let batter sit for a few minutes. In another bowl or pie plate mix another ¾ cup of flour, sugar and salt. In a third bowl mix Panko breadcrumbs and flaked/toasted coconut.
Step 3: Butterfly each prawn/shrimp. Use a sharp knife and cut through the back of the prawn/shrimp (where the vein was) so that you can spread it open. Leave the tail intact.
Step 4: One by one dip each shrimp in the flour mixture, then the batter mixture and then the breadcrumb/coconut mixture. Coat evenly.
Step 5: Deep fry the prawns/shrimp in batches at 350 degrees for 2-3 minutes or until golden brown. Drain on paper towels.

Serve with dipping sauce.