We all love finger foods they are tasty, varied and you really cannot get enough of them

Coconut Prawns

Ingredients
1 cup fresh coconut, gratedu00a0u00a020 large prawns, shelled with tails intactu00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00bd tsp red chilli powderu00a0u00a01 tbsp lemon juiceu00a0u00a0u00a0u00bd cup refined flour (maida)u00a0u00a0u00a0u00a0Oil for deep-fryingu00a0u00a02 eggs

Methodu00a0
Take prawns in a bowl. Add salt, red chilli powder, lemon juice and mix. Add two tbsp refined flour and mix. Let them marinate for about 20 minutes. Keep the remaining refined flour in a plate.
Thread the prawns onto satay sticks lengthways.
Heat sufficient oil in a kadai.
Break eggs into a bowl, add salt and whisk. Dip prawns in eggs, then roll in the remaining refined flour in the plate, press the grated coconut all around.
Put the prawns in the hot oil and deep fry till golden brown.u00a0 Drain on absorbent paper.
Arrange them in an empty coconut shell and serve hot.

Rice Paper Rolls

Ingredients
16 rice paper rounds (18 cm)u00a0u00a0u00a050 gms rice vermicelli noodlesu00a0u00a0u00a02 medium carrots, cut into thin stripsu00a0u00a02 medium cucumbers, seeded, cut into thin strips
2 stalks spring onion greens, thinly slicedu00a0Sea salt to tasteu00a0u00a01 tsp sugaru00a0u00a0
6 spring onions, thinly slicedu00a0u00a0
1 fresh red chilli, choppedu00a0Dipping sauce
2 tbsp caster sugaru00a0Salt to tasteu00a0u00a02 tbsp vinegaru00a0u00a03 garlic cloves, mincedu00a01 tsp soy sauceu00a0u00a01 fresh red chilli, diagonally slicedu00a0
2 tbsp chopped fresh coriander leaves