To make the batter, beat together the yolks, flour, baking powder, nutmeg, ginger and orange zest in a bowl to a thick paste. Gradually stir in the Kinnie until you obtain a nice smooth, fairly thick batter. Whip the egg whites with the salt to soft peaks and fold into prepared Kinnie batter with the coconut. Coat the butterfly prawns with the flour and dip into the coconut and kinnie batter, holding the prawns from the tail. Deep fry the prawns in hot frying oil until golden and crispy. Remove the cooked prawns from the hot oil with a slotted spoon and place on absorbent kitchen paper. Serve the prawns accompanied with a side salad and the sweet chilli sauce.  

 Suggested accompanying wine: DELICATA Medina Vermento Zibibbo D.O.K. Malta

Serves 2

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