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.
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.
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.
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Crispy Coconut Prawns
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.
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