Coconut Shrimp Kebabs

Ingredients

• Sunflower Coconut Spread
• Velvo Kris Shortening
• Tempura flour
• 5 cloves of garlic, minced
• 12 prawns (Size 16 - 20)
• 4 oz. desiccated coconut
• 4 oz. Panko breadcrumbs
• 1 tbsp ground cinnamon
• 2 tbsp ground nutmeg
• Salt and pepper to taste

Preparation

1. Remove shell and tails from prawns.
2. Combine equal parts of desiccated coconut and
   Panko breadcrumbs.Add ground nutmeg and ground cinnamon. This will enhance the flavour of the coconut.
3. Take Tempura flour and whisk in water until you achieve a batter that thoroughly coats your finger, but still runs.
4. Season prawns with salt and pepper to taste and minced garlic.
5. Place prawns into Tempura batter, then into the coconut and Panko mixture.

Cooking

1. In a frying pan, add a mixture of Sunflower Coconut Spread and Velvo Kris Shortening. The liquid from the spreads should reach about 1⁄2 inch to an inch thick.
2. Once hot, place prawns into the pan and shallow fry until golden brown on each side.
3. Take prawns out of the mixture and place on kebab sticks. Serve up with dip of choice.