Spicy Coconut Prawns with Thai Dipping Sauce


1 egg white
¼ cup rice flour
¼ cup desiccated coconut
½ teaspoon Coconut Essence
1 teaspoon Mild Curry Powder
¼ cup prepared Greek Style Yoghurt
1 tablespoon water
1 tablespoon Lime fruit juice syrup
2 tablespoons Alfa One Rice Bran Oil
30 raw prawns, tail on, head off

Thai dipping Sauce:
¼ cup Lime fruit juice syrup
½ teaspoon prepared minced chili
1 tablespoon Thai fish sauce
1 tablespoon chopped fresh coriander


Beat egg white until foamy.

Mix in rice flour, coconut, coconut essence, curry powder, yoghurt, water and lime fruit juice syrup together.

Heat oil on barbecue hotplate or in a frying pan.

Dip prawns in Real Yoghurt mixture and cook until golden and crisp, turning halfway through cooking.

Thai dipping Sauce:

Mix lime fruit juice syrup, chili, fish sauce and coriander together.