Iced VoVo Australian Prawns
This recipe brings together two Aussie Icons for a great celebration. Inspired by Arnott’s Iced VoVo’s these Australian prawns crumbed in coconut with a raspberry chilli jam and sour cream may seem a strange combination, but it works. Tastes amazing. Tastes like Australia.
125g plain flour, plus extra for dusting
1½ tsp baking powder
Sea salt and freshly cracked black pepper
1 medium egg, beaten
150ml ice-cold water
1 cup panko breadcrumbs
1 cup unsweetened desiccated coconut
28 large green Australian prawns, peeled and deveined with tails intact
Vegetable oil for deep frying
Sour cream to serve
Raspberry chilli jam
3 long red chillies, stem and seeds removed, roughly chopped
1 garlic clove
3 tablespoons red wine vinegar
2 cm piece ginger, skin removed and chopped
The zest and juice of two limes
2 tablespoons soft brown sugar
A pinch of ground allspice
½ teaspoon sea salt
To make the raspberry chilli jam: Place the raspberries, chillies, garlic, red wine vinegar, ginger, lime juice and zest, brown sugar, allspice and salt into a food processor and process until smooth.
Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over low heat for 5 minutes or until thick and glossy. Set aside to cool.
To Make the Coconut Prawns: Sift the flour, baking powder and salt into a bowl. Make a well in the centre and add the egg. Gradually whisk in the cold water to make a smooth batter.
Place the breadcrumbs and coconut in a bowl, season with salt and pepper and toss to combine.
Dust each prawn in extra flour, shaking off any excess. Dip the prawns into the batter allowing any excess batter to drip back into the bowl. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. repeat with remaining prawns.
Heat oil in a large saucepan to 180℃. Fry prawns in batches for 1-2 minutes or until golden and allow to drain on paper towel. Serve with raspberry chilli jam and sour cream.