Coconut Prawns and Barbecued Sticky Rice

Prepare the prawns by de-heading, de shelling and removing the veins so that they are ready for cooking.

Crack the eggs and whisk with a fork to combine.  Add the water and blend with the fork.

In a separate bowl combine the flour, garlic powder and salt and pepper seasoning and lightly whisk with a fork.

In a third bowl combine the coconut and breadcrumbs and stir until combined.

Individually dip the prawns into the flour mixture, cover all over, then dip into the egg mixture, cover all over, then into the panko coconut mixture and cover all over.  Place the prawn onto a baking sheet and repeat for all of the prawns.

Place the prawns in the fridge for at least 30 minutes to allow the coating to set a little.

Prepare the sticky rice by adding 125g sticky rice to a saucepan with 250ml of water.  Bring the water to a boil on a high heat then cover and simmer on low for 12 minutes until the water is absorbed.

Allow the rice to cool then using hand ball up into uniform balls and then flatten until the shape of a hockey puck.

Preheat the grill to 200°c.

Pour the oil into the paella pan and allow to come up to temperature when bubbles start to form (190°c).

Carefully lower the prawns into the oil working in batches so as not to crowd the pan.

Remove the prawns when they have risen to the surface and are golden brown in colour which should take approximately 5 minutes.  Transfer to a bowl lined with a paper towel to remove any excess oil.

To cook the rice dip one side of each of the rice pucks into the teriyaki sauce then place directly on the grill grates.  Allow to heat for approximately 3 minutes before flipping so that there are grills marks on both sides.