Makes 20. Takes 30 mins.

This crisp, golden appetiser is from the gorgeous new Marie Claire cook book, Fresh by Michele Cranston (Murdoch Books, £14.99), which is full of sunny food, simply prepared. The chapter on summer food will see you through to September.

4 egg whites
125g plain flour
100g shredded or desiccated coconut
170ml oil for frying
20 raw prawns, peeled and deveined
Thai sweet chilli sauce
1 lime, quartered

Whisk the egg whites until they are light and fluffy. Put the flour and coconut on to two separate plates. Heat a deep pan or wok and add the oil. While the oil is heating, toss one of the prawns into the flour, dip it into the egg white and then roll it in the coconut. Set it aside. Repeat the process with the remaining prawns.

Once the oil has reached frying point (if you drop a coconut shred into the oil, it will sizzle), carefully lower the prawns into the oil in batches of five. When the coconut has turned light brown on one side, turn the prawns over and cook until they are crisply golden on both sides. Remove the prawns and drain on paper towels.

Serve with Thai sweet chilli sauce for dipping, and lime quarters for squeezing.

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