Coconut Prawns with Coriander Mayonnaise
Crispy and golden, these **Coconut Prawns with Coriander Mayonnaise** bring a tropical twist to your appetizer game. Succulent prawns are coated in a delightful blend of shredded coconut and panko breadcrumbs, which deliver the perfect balance of crunch and rich flavor. Fried to perfection in just minutes, these bite-sized delights are paired with a zesty coriander mayonnaise—a creamy dip infused with the brightness of fresh cilantro, garlic, and a squeeze of lime juice. Ready in under 30 minutes, this recipe is ideal for entertaining or a quick indulgent treat, offering a harmonious blend of textures and vibrant flavors that will transport your taste buds to paradise. Perfect for seafood lovers, this dish is best served fresh and paired with a crisp salad or cocktails for a truly unforgettable experience.
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Recipe Information
Ingredients
- 500 grams Prawns, large and peeled (tails on)
- 100 grams Shredded unsweetened coconut
- 100 grams Panko breadcrumbs
- 60 grams All-purpose flour
- 2 large Eggs
- 60 milliliters Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 500 milliliters Vegetable oil (for frying)
- 120 grams Mayonnaise
- 15 grams Coriander (cilantro), finely chopped
- 1 tablespoon Lime juice, freshly squeezed
- 1 clove Garlic, minced
Instructions
Prepare the prawns by patting them dry with a paper towel. Season with salt and black pepper.
Set up a breading station with three separate shallow bowls: one with all-purpose flour, one with beaten eggs mixed with coconut milk, and one with a mixture of shredded coconut and panko breadcrumbs.
Dip each prawn in the flour to coat lightly, then into the egg and coconut milk mixture, and finally into the coconut and panko mixture, pressing gently to ensure an even coating.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). To test if the oil is ready, drop in a small amount of the coconut mixture—it should sizzle immediately.
Fry the prawns in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per batch, or until the coating is golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
To make the coriander mayonnaise, combine the mayonnaise, chopped coriander, minced garlic, and lime juice in a small bowl. Mix until smooth and well blended.
Serve the coconut prawns hot with coriander mayonnaise on the side for dipping. Enjoy!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 400 mg | 9% | |
*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.
