Coconut Prawns
Ingredients
- 500 grams/ 1 pound prawns
Note 1
- 3 large eggs
free range
- 3 tbsp water
- 3/4 cup plain flour
- 1 tsp garlic powder
- 1 tsp sriracha seasoning
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded coconut
Note 2
- 3/4 cup panko breadcrumbs
Note 3
- 3 cups peanut oil
- 1/3 cup greek yogurt
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
- sweet chilli sauce
- 2 limes
chopped into wedges
- parsley
finely chopped and sprinkled over the top
Directions
- 1
Prepare the prawns: use a chopping board and start by twisting and removing the heads from the prawns. Then peel the shell, leaving the tail intact. Next take a small knife and cut down the backbone of the prawns and remove the digestive tract.
- 2
Eggs: crack each egg into a small bowl and then use a fork to whisk them. Add the water and then whisk again to combine.
- 3
Flour mixture: in a separate bowl add the flour, garlic powder, salt and pepper and stir to combine.
- 4
Coconut and panko: in a separate bowl add the coconut and panko breadcrumbs and use a spoon to stir and combine.
- 5
Work space: line a cutting board with baking paper and place the flour, egg and breadcrumb bowls alongside it.
- 6
Dredging: working one at at time, hold the prawns by the tail and dip into the flour mix. Once coated in the flour mix place onto the baking paper and then repeat this process for the rest of the prawns. Next hold the prawns by the tail and dip them into the egg mix, gently shake off any excess egg before switching hands and dunking the prawns into the panko mixture. Once done lay the prawns onto a chopping board. Then repeat to coat all of the prawns.
- 7
Fridge: place the prawns into the fridge for at least 30 minutes to allow the coating to stick and stay.
- 8
Oil: pour the peanut oil into a wok or large sauce pan and turn to a medium heat (setting 3-4). Once bubbles start to form and heat can be felt when holding hand above wok begin to fry prawns in batches. Use a slotted spoon to remove prawns when they have risen to the top of the oil and the coating is a nice golden light brown colour (4-5 minutes). Transfer to a bowl lined with paper towel and continue to cook raw coated prawns until all are cooked. Note 5
- 9
Combine yoghurt and mustard in small bowl and stir till consistently mixed together.
- 10
Serve with sweet chilli sauce and mustard yoghurt sauce with fresh lime wedges and chopped parsley sprinkled over the top.
Coconut Prawns
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Ratings & Reviews
Based on 17 ratings
Rating Breakdown
About this Recipe
Craving a dish that’s both impressive and incredibly easy to whip up? These Coconut Prawns deliver succulent, juicy prawns encased in a beautifully crispy panko coating, perfect for a quick appetizer or a light meal.
This recipe stands out by combining simple, accessible ingredients to create maximum flavor and texture. The key is the generous triple coating of seasoned flour, shredded coconut, and crunchy panko breadcrumbs, ensuring every bite is golden and satisfyingly crisp. You'll love how easily these come together for a delicious result.
Prepare for a delightful contrast of textures: the delicate sweetness and tenderness of perfectly cooked prawns inside, surrounded by a light yet substantial golden crust. The subtle warmth from sriracha seasoning and garlic powder beautifully complements the coconut, while the panko adds an irresistible crunch. Each prawn is a burst of flavor, brightened further by a squeeze of fresh lime and a dollop of the creamy Greek yogurt and Dijon mustard dip.
While prawns are the star, you could experiment with other seafood, ensuring cooking times are adjusted accordingly. If you prefer a milder flavor, adjust the sriracha seasoning to your taste. For a slightly different twist, you could vary the seasonings in the flour mixture. The rich peanut oil provides an excellent frying medium, but other high-smoke-point oils could be considered.
These Coconut Prawns are ideal for entertaining, as a party appetizer, or as a fun, quick dinner. Serve them piping hot with plenty of fresh lime wedges, a sprinkle of finely chopped parsley, and a side of sweet chili sauce. Don't forget the zesty Greek yogurt and Dijon mustard dip for an extra layer of creamy, tangy deliciousness.