Coconut Prawns with Spicy Tomato Dip

INGREDIENTS

1 tsp

vegetable oil

small onion (peeled and chopped)

2 cloves

garlic (peeled and finely chopped or minced)

1/2

a red pepper (deseeded and chopped)

hot red chilli (chopped (discard the seeds if you want the sauce to be less spicy))

300 g

tinned tomatoes in juice (3/4 of a regular tin)

1 tbsp

tomato puree/paste

1 tsp

sugar

salt and pepper

Vegetable oil for shallow frying (enough to fill your frying pan with 1cm of oil)

250 g

peeled raw king prawns (deveined (or use ready-cooked, ready-deveined prawns))

3 tbsp

plain/all purpose flour

salt and pepper

egg

100 milliliters

coconut milk

5 tbsp

panko breadcrumbs

4 tbsp

unsweetened desiccated coconut

1 tsp

flat leaf parsley (chopped)