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.
Servings: 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.