• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Andrea's Dainty Kitchen
  • Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes
    • Sweet Treats
  • About
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Recipe Index
  • Contact
  • Subscribe
  • Follow Us!

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Recipe Index
    • Contact
    • Subscribe
  • Follow Us!

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Savoury Party Foods

    Crispy Coconut Prawns

    Published: January 27, 2023 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

    Share

    Jump to Recipe

    This recipe makes a small batch of crispy coconut prawns. They’re delicious, seriously crispy and perfect as an appetiser or for sharing at a party. Serve them with your favourite sweet sauce for a tasty treat.

    Crispy coconut prawns with sweet chilli sauce

    I love crispy prawns and would eat them every day if I could. I love to experiment with different flavours in crispy prawns and coconut is a flavour that goes well with them. This recipe doesn’t give a strong taste of coconut but instead gives a background hint of coconut which I prefer. Pair these crispy prawns with some sweet chilli sauce for the perfect combination or enjoy them with your favourite sauce as they go with almost anything sweet.

    This recipe uses egg unlike my chilli and ginger crispy prawns that uses an eggless recipe so if you’re looking for an eggless crispy prawn recipe then give those a try instead.

    crispy prawns

    Ingredients for Crispy Coconut Prawns

    • King prawns – I use jumbo raw king prawns for this recipe.
    • Seasoning for the prawns – salt, white pepper, onion powder, garlic powder and paprika.
    • Flour – I use plain flour to coat the prawns.
    • Egg – use 1 medium egg.
    • Breadcrumbs – for this recipe, I use panko breadcrumbs.
    • Coconut – to get the coconut flavour, I use desiccated coconut mixed with the panko.
    • Oil – use any neutral flavour oil such as sunflower, rapeseed or vegetable oil.

    How to Make Crispy Coconut Prawns

    1. Devein the prawns if necessary then wash them and pat them dry. Add them to a bowl and season them with salt, white pepper, onion powder, garlic powder and paprika.

    2. Gather 3 cereal bowls and to one of them, add the flour. To another, add and whisk the egg and to the last bowl, add the panko breadcrumbs and desiccated coconut then mix them together.

    3. Take 1 prawn, dip it in the flour then dip in the egg making sure to drain any excess. After dipping in egg, dip it into the panko breadcrumbs and fully coat the prawn then place it on a tray lined with parchment paper. Repeat the process until all the prawns are coated then allow the prawns to rest for 20 minutes.

    4. To a frying pan or skillet, add the oil which should be enough to go halfway up the pan. Place the pan on a medium to high heat and allow it to heat up until the oil slightly sizzles. Add as many prawns to the pan as you can but make sure there is space between them. I normally cook 6 at a time. Cook for 2 – 3 minutes then flip the prawns and cook the other side for another 2 – 3 minutes. If they start to brown to quickly then slightly reduce the heat. Once cooked, allow to rest for 5 minutes then serve.

    Recipe tips

    • When coating the prawns with panko breadcrumbs, the breadcrumbs can sometimes begin to clump together as egg gets into the mixture. If this happens, break up the clumps with your fingers until they are separated and continue to use.
    • I have tried to design this recipe with as little waste as possible but it is very difficult to coat foods with breadcrumbs and not have any waste at all so you may have a little. If you have any flour or breadcrumbs left then discard and do not use again.
    • The cooking time is a guide only and will depend on the size of your prawns. Ensure the prawns are cooked throughout. The larger your prawns, the longer you will need to cook them.

    Nutrition

    Nutrition based on 1 jumbo crispy prawn - Calories: 85 kcal | Fat: 5.8g | Saturates: 1.3g | Carbs: 4.0g | Sugar: 0.4g | Fibre: 0.4g | Protein: 4.0g | Salt: 0.33g.

    Storage

    Leftover prawns can be stored in the fridge and can last up to 2 days.

    Recipes You May Like!

    • Crispy Prawns with Chilli and Ginger
    • Crispy Chicken Strips
    • Crispy Chicken Sandwich
    crispy prawns
    Print Pin Recipe

    Crispy Coconut Prawns

    This recipe makes a small batch of crispy coconut prawns. They’re delicious, seriously crispy and perfect as an appetiser or for sharing at a party.
    Prep Time20 minutes mins
    Cook Time8 minutes mins
    Total Time28 minutes mins
    Yield: 12 Crispy Prawns
    Calories: 85kcal

    Ingredients

    • 215g jumbo large king prawns (raw) equals to around 12 Jumbo Prawns
    • ½ teaspoon salt or to tatse
    • ½ teaspoon white pepper
    • ½ teaspoon onion powder/granules
    • ½ teaspoon garlic powder/granules
    • ½ teaspoon paprika
    • 30g plain flour
    • 1 medium egg
    • 45g panko breadcrumbs
    • 35g desiccated coconut
    • Oil for cooking

    Instructions

    • Devein the prawns if necessary then wash them and pat them dry. Add them to a bowl and season them with salt, white pepper, onion powder, garlic powder and paprika.
    • Gather 3 cereal bowls and to one of them, add the flour. To another, add and whisk the egg and to the last bowl, add the panko breadcrumbs and desiccated coconut then mix them together.
    • Take 1 prawn, dip it in the flour then dip in the egg making sure to drain any excess. After dipping in egg, dip it into the panko breadcrumbs and fully coat the prawn then place it on a tray lined with parchment paper. Repeat the process until all the prawns are coated then allow the prawns to rest for 20 minutes.
    • To a frying pan or skillet, add the oil which should be enough to go halfway up the pan. Place the pan on a medium to high heat and allow it to heat up until the oil slightly sizzles. Add as many prawns to the pan as you can but make sure there is space between them. I normally cook 6 at a time. Cook for 2 – 3 minutes then flip the prawns and cook the other side for another 2 – 3 minutes. If they start to brown to quickly then slightly reduce the heat. Once cooked, allow to rest for 5 minutes then serve.

    More Savoury Party Foods

    • Homemade garlic pickles
      Easy Pickled Cucumber Slices
    • Pickled red onion in a pickle jar
      Pickled Red Onions
    • Baked Spicy Chicken Bites
      Baked Spicy Chicken Bites
    • Honey Garlic and Ginger Chicken
      Honey Garlic and Ginger Chicken

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Comment and Rate Recipe




    Primary Sidebar

    Welcome to Andrea's Dainty Kitchen!

    Hi, I’m Andrea and I’m the writer and photographer behind Andrea’s Dainty Kitchen. Here I share a selection of recipes including savoury dishes and sweet treats! Read More!

    Easy Recipes

    • Oat cookies
      The Best Golden Oat Biscuits
    • Deli sandwich
      Deli Style Pastrami Sandwich
    • Seabass fillets -pan fried
      Lightly Dusted Pan-Fried Sea Bass Fillets
    • Cornflakes Squares
      Chocolate Cornflake Squares (No Bake)
    • Oat bars
      Crunchy 4 Ingredient Oat bars
    • Prawn Cocktail Sandwich
      Prawn Cocktail Sandwich
    • Biscoff Tiramisu 
      Biscoff Tiramisu 
    • Apple crumble slices
      Pink Lady Apple Crumble Bars

    Footer

    Privacy and Terms

    Privacy Policy

    Terms of Use

    Disclosures and Disclaimers

    Learn More

    About

    Contact

    Newsletter

    Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright© 2023 Drea's Dainty Kitchen