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.

4.70 from 134 votes

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Course: Appetizer, Starter

Cuisine: Indian

Keyword: Alcohol, Prawns, Seafood, Shrimp

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 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.

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