Ingredients
- 453 g prawns, jumbo
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp smoked paprika
- 60 g (2 cups) plain flour
- 1 tsp salt
- 100 g desiccated coconut
- 120 g panko breadcrumbs
- 1 tbsp water
Instructions
- Prepare the prawns. De-vein the prawns, leaving the tail tips intact for an elegant presentation. Rinse them thoroughly, then drain in a colander.
- Prepare the coating. In a large bowl, combine flour, paprika, powder, onion powder, black pepper, and salt Set aside. Mix desiccated coconut and panko crumbs in another mixing bowl. Set aside.Whisk 2 eggs with water.
- Coat the shrimp. Pat the prawns dry, then coat them in seasoned flour. Dip each prawn into the egg mixture, followed by a coating of the coconut and panko mixture. Move to a lined baking tray.
- Chill the prawns. Refrigerate the coated prawns for one hour to ensure the coating adheres properly
- Fry the prawns. Heat the oil to 325 F. Fry the prawns in small batches for 2 minutes. Transfer to a baking tray lined with a paper towel. Repeat with remaining prawns.
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