Crispy Coconut Prawns

Crispy Coconut Prawns are a delightfully crunchy treat made by coating large prawns in a light beer batter and a sweet coconut–breadcrumb mixture. After a quick freeze, they fry up beautifully golden with a tender centre and a crisp, tropical exterior. Crispy Coconut Prawns should be served hot with chilli sauce, they make an irresistible starter or snack that disappears fast.

Prep Time 20

Cook Time 15

Total Time 35

Servings People

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 a baking tray, large enough for the prawns with parchment paper
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.
½ cup plain flour, salt, pepper
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.
½ cup beer, 1 large eggs, 1 tsp baking powder, ½ tsp garlic powder
Finally in the third dish combine the shredded coconut and the breadcrumbs.
1 cup breadcrumbs, 1 cup coconut
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.
500 g large prawns
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 the crispy coconut prawns immediately with chili sauce as a natural accompaniment.

Equipment

Nutrition