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Crunchy Coconut Prawns

Servings 4

Ingredients

  • 500 Grams Prawns peeled, deveined and tails removed *see notes
  • ½ cup flour
  • Salt and pepper
  • 2 eggs
  • 1 cup of shredded coconut
  • 1 cup of panko breadcrumbs
  • Oil for frying I like to use vegetable or canola
  • To serve
  • Dips and lemon or lime wedges

Instructions

  1. Pat dry the prawns with a paper towel.
  2. Place the flour on a plate and season well
  3. Place the eggs in a bowl and beat with a fork to combine
  4. Take another plate and put the breadcrumbs and coconut on it and mix to combine.
  5. Take the prawns and toss in flour, then dip in the egg and finish in the coconut mixture.
  6. My tip for crumbing is to use one hand so you have one clean hand in case you need a hand to do something.
  7. Once prawns are crumbed.
  8. Place an inch of oil in your Biroix Dutch oven on a medium to high heat.
  9. Fry the prawns in the oil on both sides until golden. They cook very quickly.
  10. Once cooked, place on a paper towel and you can keep warm in a warm oven, until you have fried all the prawns.
  11. Season the prawns and serve with dips and fresh citrus.
  12. Happy Cooking xx Jana

Recipe Notes

*In regards to the prawn tails, you can leave them on when having the prawns like this but when serving as a taco bowl etc it makes for nicer eating experience to take them off.
* I served with greek yoghurt mixed with sweet chilli sauce