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Iced VoVo Prawns Crumbed in Coconut with Raspberry Chilli Jam and Sour Cream

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Two Aussie Icons together. Tastes amazing. Tastes like Australia.

Iced VoVo prawns crumbed in coconut with raspberry chilli jam and sour cream

 125 g plain flour, plus extra for dusting
 5 ½ tsp baking powder
 Sea salt and freshly cracked black pepper
 1 medium egg, beaten
 150 ml ice cold water
 1 cup panko breadcrumbs
 1 cup unsweetened desiccated coconut
 1 kg large green prawns, peeled and deveined with tails intact
 Vegetable oil for deep frying
 Sour cream to serve
Raspberry Chilli Jam
 250 g raspberries
 3 long red chillies, stem and seeds removed, roughly chopped
 1 garlic clove
 3 tbsp red wine vinegar
 2 cm piece ginger, skin removed and chopped
 The zest and juice of two limes
 2 tbsp soft brown sugar
 pinch ground allspice
 ½ tsp sea salt
To make the chilli jam:
1

Place the raspberries, chillies, garlic, red wine vinegar, ginger, lime juice and zest, brown sugar, allspice and salt into a food processor and process until smooth.

2

Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over a low heat for 5 minutes or until thick and glossy. Set aside to cool.

3

Sift the flour, baking powder and salt into a bowl. Make a well in centre and add the egg. Gradually whisk in the cold water to make a smooth batter.

4

Place the breadcrumbs and coconut in a bowl, season with salt and pepper and toss to combine.

5

Dust each prawn in extra flour, shaking off any excess. Dip the prawns into the batter allowing any excess batter drip back into the bowl. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. repeat with remaining prawns.

6

Heat oil in a large saucepan to 180°C.

7

Fry prawns in batches for 1-2 minutes or until golden and allow to drain on paper towel. Serve with raspberry chilli jam and sour cream.