Ingredients (Serves - 2 persons) 4-6 very large tiger prawns (16-18 size) peeled and deveined with tails left on，1 tbsp #myjimmysate, 1 tbsp desiccated coconut, 1 small egg, 1 tbsp plain flour for dusting, Oil for frying, Small handful of pre-cooked vermicelli or any pre-cooked white noodle, chopped spring onion for garnish, Pre-prepared Ultimate Satay Sauce for dipping Batter mix: 2 tbsp self-raising flour, 150ml cold beer or cold sparkling mineral water Method: 1. Use a sharp knife to score the back of the prawns to half way through, this process is to help the prawns cook through evenly during frying. 2. Keep 1 teaspoon desiccated coconut aside for garnish, use the rest to mix in with Jimmy’s Saté Sauce (#myjimmysate), use the mixture to marinade the prawns. 3. In a small bowl, beat the egg and set aside, use another bowl for plain flour. 4. Use a larger bowl, mix the self-raising flour and cold beer to a thin batter. 5. Preset a wok or electric fryer to high heat, first to fry the pre-cooked vermicelli or cold noodle for 2 minutes, remove from fryer and drain off excess oil on a kitchen paper. 6. Lower the fryer to a medium heat ready for frying the prawns. 7. First coat the prawns thinly with beaten egg, fry one prawn at a time by dipping the first one into the batter and ensure the batter coated the prawn completely, quickly dip into the fryer, repeat until you finish all the prawns. 8. During frying, turn the prawns over in the fryer to ensure they are cooked through until golden brown, remove from fryer and drain off excess oil. 9. Before serving, lay the fried noodle on a serving plate and place the fried prawns on top, scatter chopped spring onion and desiccated coconut over the prawns and serve with pre-prepared Ultimate Satay Sauce (http://www.myjimmysate.com/single-post/2015/12/17/THE-ULTIMATE-SATAY-SAUCE). #Satay #myjimmysate #recipes #recipeoftheday#foodstagram #yesyumr #foodblogger #食譜#icancook #沙爹 #家庭小菜 #正味沙爹醬 #yummy#asianfood #SimpleRecipes #AsianRecipes#instagood #happy #instafood #foodporn#malayfood #foodie #Sharefood #foodwhenhappy#seafood #lovefood @myjimmysatei#recipetineats