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Coconut Prawns

These crispy, crumbed coconut prawns are so delicious and make the best crowd pleasing appetiser with a creamy dipping sauce, or main meal alongside a simple salad. Following a simple process of crumbing and shallow frying, these coconut prawns not only have a sweet and salty crunch on the outside while being perfectly tender on the inside, but they are also super quick and easy to make!
Course Appetizer
Cuisine Australian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 256kcal
Author Sally

Ingredients

  • 600-700 grams raw whole prawns
  • ⅓ cup plain flour
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 eggs
  • ¾ cup panko breadcrumbs
  • 1 cup desiccated coconut
  • ½ cup vegetable oil for frying

Instructions

  • Prepare the prawns. Hold the prawn with one hand and use your other hand to gently twist and pull off the head. You should see the top of the digestive tract where you’ve removed the head. Gently pull it to remove, then starting from the top, peel off the shell, leaving the tail intact. Repeat with all the prawns, setting them aside in a bowl.
  • Set up your crumbing station. In a shallow dish, combine plain flour, garlic powder, sea salt, and ground black pepper. In another dish, whisk the eggs. In a third dish, mix panko breadcrumbs and desiccated coconut.
  • Coat the prawns. Dredge each prawn in the seasoned flour mixture, shaking off any excess, followed by dunking it into the eggs, ensuring it’s well coated. Finally, roll the prawn in the panko and coconut mixture, pressing gently to adhere the coating.
  • Set aside on a plate and repeat the process with the remaining prawns.
  • Heat the oil in a large frying pan and carefully place the coated prawns into the hot oil, ensuring not to overcrowd the pan. Fry for 2 minutes on each side or until the coating is golden brown and the prawns are cooked through.
  • Remove the prawns from the pan and let sit on a plate lined with a paper towel to drain any excess oil and lightly season with salt.
  • Serve the coconut prawns with a dipping sauce such as garlic aioli or sweet chilli sauce and a squeeze of lime.

Nutrition

Calories: 256kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 413mg | Potassium: 187mg | Fiber: 4g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 2mg