Alive and Cooking
 

Chilli Cocoa Prawns

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Ingredients

500g raw prawn tails
100g rice flour
2 tbsp drinking chocolate
1/2 tsp paprika
1/2 tsp dried chillies
2 eggs

Method

1. Toss prawns through the rice flour for a light dusting.

2. Then beat the eggs and slide the prawns in.

3. Combine the drinking chocolate with the rice flour, paprika and chillies.

4. Remove the prawns from egg mix and toss in the spices.

5. Deep fry in canola oil at around 180C untill golden brown.

6. Serve with banango dip.

Dip

Ingredients

1 banana
1 avocado
150g natural yoghurt
Juice and zest of one lime

Method

Blend untill smooth.

Chilli Cocoa Prawns