Coconut Prawns Preparation Time: 25 minutes (plus marinating time) | Cooking Time: 4 minutes 16 uncooked jumbo prawns (800g) 2 tablespoons lime juice 1 tablespoon dry white wine 4 cloves garlic, crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup desiccated coconut 2 tablespoons finely chopped fresh coriander leaves 2 tablespoons plain flour 2 eggs, beaten lightly Vegetable oil, for deep-frying 2 limes, cut into wedge

Shell and devein prawns, leaving tails intact.

Combine juice, wine, garlic, salt and pepper in medium bowl, add prawns; stir to coat prawns in marinade. Cover; refrigerate 1 hour.

Combine coconut and coriander in medium shallow dish.

Remove prawns from marinade, pat dry with paper towel; discard marinade. Place flour in strong plastic bag, add prawns to bag; shake to coat. Remove prawns; shake off excess flour. Dip prawns in egg, then roll in coconut mixture until covered all over; press on coconut.

Heat oil in large saucepan; deep-fry prawns, in batches, 1 minute or until golden.

Serve hot with lime wedges.

SERVES 4