Crispy Coconut Prawns
These crispy coconut prawns are so delicious, seriously crispy and perfect to serve as an appetiser or a party food for sharing.
Servings: 12 Crispy Prawns
Calories: 85kcal
Ingredients
- 215g (12 jumbo prawns) raw jumbo large king prawns deveined
- ½ teaspoon salt or to tatse
- ½ teaspoon white pepper
- ½ teaspoon onion powder/granules
- ½ teaspoon garlic powder/granules
- ½ teaspoon paprika
- 30g plain flour
- 1 medium egg
- 45g panko breadcrumbs
- 35g desiccated coconut
- Oil for cooking
Instructions
- Pat the prawns dry with paper towels then add them to a bowl and season them with salt, white pepper, onion powder, garlic powder and paprika. Mix to coat all the prawns.
- Gather 3 cereal bowls and to one of them, add the flour. To another, add and whisk the egg and to the last bowl, add the panko breadcrumbs and desiccated coconut then mix them together.
- Take 1 prawn, dip it in the flour then dip in the egg making sure to drain any excess. After dipping in egg, dip it into the panko breadcrumbs and fully coat the prawn then place it on a tray lined with parchment paper. Repeat the process until all the prawns are coated then allow the prawns to rest for 15 minutes.
- To a frying pan or skillet, add the oil which should be enough to go halfway up the pan. Place the pan on a medium to high heat and allow it to heat up until the oil slightly sizzles.
- Add as many prawns to the pan as you can but make sure there is space between them. I normally cook 6 at a time. Cook for 2 – 3 minutes then flip the prawns and cook the other side for another 2 – 3 minutes. If they start to brown to quickly then slightly reduce the heat. Once cooked, allow to rest for 5 minutes then serve.