Coconut Shrimp

I'm a total drama queen (my husband would love to support that with a few examples, but I shall pass) and i love all things dramatic..which is why i am glued on to More 4 on Thursday evenings to watch Brothers & Sisters. Those of you who have no idea what it is...its just plain drama. I watched the last episode and actually had tears in my eyes (also I'm PMSing I think!) when Kitty read out this poem for Rebecca and Justin at their wedding on the beach, after which she collapses cos she's a cancer patient and blah blah ...people from the US who are way ahead in Season 4...do not tell me what happens after that because I want to watch it on telly and be dramatic about it (I am so itching to catch the next episode online, but i shall resist)...people in India who watch it..sorry for the spoiler and people in UK who watch it...empathize with me. I actually have so much work I need to submit and I have been sitting on it for way too long. My editor keeps buzzing me on chat, asking when I'd submit them and I keep giving excuses. If she reads this, I'm dead!!!!! 'You have time for bloody melo-drama, but cant submit a 700-word article..pah!!!' she'd exclaim.

Anyhoo, the reason I brought up B&S is because, Coconut Shrimps were served as appetizers at their rehearsal dinner and it inspired me well enough to google it and make it the very next day (OK! that sounded a whole lot interesting in my head). I think its of Caribbean or Latin origin, I'm not sure, but they were absolutely yummy and a great starter with cocktails (well, in their case its always wine, but who cares). Once again Ro, the drama's that I watch have inspired me to make mouth-watering dishes, and the next time you whine while I sit glued to the TV, think twice!!!

Peeled and cleaned King Prawns- 200grams (I tried it with a small quantity, just to be on the safer side)

All Purpose Flour- 100grams

Corn Flour- 2 tbsp (optional)

Shredded coconut (not too sweet)- about 2 to 2 1/2 cups

Egg- 1, well-beaten

Pepper powder- 1 tsp

Chilli powder- 1/2 tsp

Salt- to taste

Oil- enough to deep fry

Heat oil in a sauce pan.

Season the AP flour and corn flour with pepper powder, chilli powder and salt. Place the prawns in the flour mix and coat on all sides, evenly.

Keep the eggs and the shredded coconut ready.

Dip the flour-coated shrimp in egg, roll it in the shredded coconut and then dunk into the hot oil. Fry for about 2 minutes (both sides) and drain on kitchen towels. Continue the process till all the prawns have been fried crispy brown.

Serve with some garlic mayo, or if you don't have the patience (like us) eat it while frying (of course I had to harass Ro into taking a pic before it was all over).

Notes: I am not a big fan of deep frying because I cant seem to do it without making a mess. So the next time, I'm gonna try baking it instead.

I would love to thank The Yummy Team for passing on the Sunshine Award to me and as usual would love to pass it on to all the creative cooks out there.

PS: I was discussing B&S and DH with my sis-in-law and her comment was, 'Once you have kids, there will be enough in-house drama to deal with.' I'm wondering whether I'll enjoy that kinda drama..well, I'll just have to wait and see. Adiós people!