Coconut Prawns
Crispy, golden, and bursting with tropical flavors, Coconut Prawns are a show-stopping appetizer or entree that's guaranteed to impress. Succulent prawns are coated in a flavorful blend of panko breadcrumbs and shredded coconut, creating a light, crunchy crust with just the right hint of sweetness. Seasoned with garlic powder and black pepper for an extra layer of depth, these prawns are fried to perfection in minutes. Serve them warm with zesty lime wedges and a side of sweet chili sauce for dipping, making each bite a perfect balance of savory and sweet. Ready in just 30 minutes, this easy-to-make recipe is perfect for entertaining or adding a touch of indulgence to your weeknight menus. Whether you're hosting a tropical-themed dinner or simply craving something special, Coconut Prawns are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams large prawns (peeled, deveined, tails on)
- 120 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons garlic powder
- 2 eggs
- 120 grams panko breadcrumbs
- 150 grams shredded unsweetened coconut
- 500 milliliters vegetable oil (for frying)
- 120 milliliters sweet chili sauce (optional, for serving)
- 2 lime wedges (optional, for serving)
Instructions
Rinse the prawns under cold water and pat them dry with paper towels. Set them aside.
In a shallow bowl, mix the flour, salt, black pepper, and garlic powder.
In a separate shallow bowl, beat the eggs.
In a third shallow bowl, combine the panko breadcrumbs and shredded coconut.
Hold each prawn by the tail, dredge it in the flour mixture, then dip it into the beaten eggs, and finally coat it in the panko-coconut mixture. Press gently to ensure an even coating. Repeat with all prawns and place them on a plate.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat. The oil should be about 1 inch deep. Test the oil by dropping a small piece of breadcrumb in it; if it sizzles and turns golden within 30 seconds, it's ready.
Working in batches, fry the prawns for 2-3 minutes per side or until golden brown and cooked through.
Using a slotted spoon, transfer the prawns to a plate lined with paper towels to drain excess oil.
Serve the coconut prawns warm with sweet chili sauce for dipping and lime wedges on the side, if desired.
Nutrition Facts
Calories |
7054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 617.1 g | 791% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1048 mg | 350% | |
| Sodium | 5808 mg | 253% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 80.2 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
