The Best Crispy Coconut Prawns(Shrimp
With a crisp outside and a juicy inside, these Crispy Coconut Prawns are perfection. The prawns are dipped in seasoned flour and then breaded with panko and desiccated coconut. Serve these crispy juicy prawns with sweet chilli dip or with some fried rice.
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Servings: 4
Calories:
Ingredients
- 453 grams (1 pound) jumbo prawns, peeled and deveined tails on
- 2 eggs
- 1 tablespoon water
- 100 grams desiccated coconut
- 120 grams panko breadcrumbs
- 60 grams plain flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- salt to taste
Instructions
- Line a large baking tray with baking paper and set aside.
- Set 3 mixing bowls aside. In the 1st mixing bowl, whisk together two eggs with 1 tablespoon of water. Set aside.
- To the 2nd mixing bowl add flour, paprika, onion powder, garlic powder, black pepper and salt. Stir to combine. In the 3rd bowl mix together panko and desiccated coconut.
- Dredge each prawn in seasoned flour, dip in the egg mixture and then dredge in coconut panko mixture. Lightly press the coconut onto the prawn.
- Place onto the prepared baking tray. Repeat until each prawn has been coated.
- Chill the prawns in the fridge for an hour to allow the coating to adhere to the prawns.
- In a deep pot, add enough vegetable or sunflower oil to cover the bottom (at least 3 inches deep).Heat the wok over medium heat, until nice and hot.
- Fry your prawns in small batches. I fried 5 at a time. Fry for 2 minutes on side then flip and fry the other side for 2 minutes.
- Place the fried prawns on a baking pan or a plate lined with a paper towel to soak the oil.
- Serve immediately with sweet chilli sauce.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi