Crispy Coconut Prawns with Mango Coriander Dipping Sauce

Ingredients:

FOR THE PRAWNS:
500g green prawns
1/4 cup self-raising flour
3 tsp cornflour
1/2 tsp ground coriander
1/2 tsp chilli powder
few turns of pepper mill
salt
1/3 cup chilled beer
1 egg white
1/2 cup dessicated coconut
oil for deep-frying

FOR THE SAUCE:

1/3 cup natural yoghurt
1 clove garlic, squashed a little (you will remove this as its just to flavour)
1 small mango, pureed
2 tsp fish sauce
1 Tbs lemon or lime juice (or more to taste)
1 Tbs chopped fresh coriander leaves

Method:
Mix all sauce ingredients together and place in fridge.
Shell and de-vein the prawns-leaving tails intact if desired for a prettier effect.
Combine the self-raising flour, cornflour, ground corriander, chilli powder, pepper and salt.
Using a hand whisk gradually whisk in the egg white and beer making a smooth batter.
Dip the prawns into the batter one at a time shaking off any excess then toss in the dessicated coconut.
Deep fry 5 or 6 at a time for about 1 minute or until golden.
Drain on paper towel.
Remove the squashed garlic from the sauce.
Serve the prawns with the sauce.

 Serves 4 as an entree