Crispy Coconut Prawns are a true thing of beauty. The crispy coconut out skin followed by the moist prawn inside is amazing. Serve with a chili dip for a perfect Indian appetizer/starter. You can use large shrimp instead of prawns but they should all be cleaned and have the shell removed. I use beer as an ingredient in the batter but mineral water works just as well.
Crispy Coconut Prawns
These are so easy to eat and so delicious I always make extra.
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Servings: 4 People
Calories: 353kcal
Ingredients
For the Prawns
- 500 g large prawns large deveined and shelled but tail left on
- ½ cup plain flour
- salt
- pepper
For the Batter
- ½ cup beer or Ale
- 1 large eggs
- 1 tsp baking powder
- ½ tsp garlic powder optional
For the Crispy Coating
- 1 cup breadcrumbs homemade or panko
- 1 cup coconut shredded
Instructions
- Line up three dishes, all with sides deep enough to hold the batter content, crispy coating contents and the whisked egg.
- In one dish add the plain flour. This is for dredging the prawns.
- In the second dish, combine all of the batter ingredients and whisk together to form a batter. It should not be too thick but more like pancake batter. Add a little more beer if required.
- Finally in the third dish combine the shredded coconut and the breadcrumbs.
- It is a very simple process, grab a prawn by the tail and dunk it into the flour making sure it is fully coated. Shake/tap off any excess.
- Then dip it into the batter mixture and coat it well.
- Then dip it into the breadcrumbs/coconut mixture depressing it lightly to make sure the coconut sticks to the prawn.
- Then finally place the coated prawn onto the parchment paper covered tray mentioned in step 1.
- Repeat until all of the prawns have all been dredged, dunked and coated and place on the tray.
- Now for the smart part. Place the tray into the freezer for about 30 minutes until they have firmed up. This will make them easier to fry and stay together.
- In a fryer or deep pan, add enough vegetable oil, at least 3 -4 inches and heat until piping hot.
- Add the frozen prawns in batches for 3 – 4 minutes or until golden brown and crispy on the outside. They should not be burnt looking.
- Once cooked transfer to kitchen paper to drain any excess oil and keep warm until they are all cooked.
- Serve immediately with chili sauce as a natural accompaniment.
Nutrition
Calories: 353kcal | Carbohydrates: 39g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1034mg | Potassium: 314mg | Fiber: 4g | Sugar: 5g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 3mg