Golden and crunchy, they are so tasty that they are irresistible, they can serve as a starter, aperitif or light summer lunch.
- 3 eggs
- 1 tsp salt
- 3 tbsp water
- peanut oil
- 1 tsp pepper
- 3/4 plain flour
- 2 limes to serve
- 1 tsp garlic powder
- 500 grams prawns
- 1 tsp sriracha seasoning
- 1 cup shredded coconut
- 3/4 cup panko breadcrumbs
- 1/3 cup sweet chilli sauce
- 1 tbsp parsley finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
- 1/3 cup greek yogurt
Coconut Prawns Method
- Remove head from prawns and peel, leaving tail on. Devein prawns.
- Crack eggs into bowl, use a fork to whisk add water and whisk again to combine (set aside)
- In a separate bowl add flour, garlic powder, sriracha seasoning, salt and pepper. Stir to mix together well.
- In another bowl mix together shredded coconut and panko breadcrumbs
- Line a tray with baking paper and place next to bowls
- Hold prawns by tail and dip into the flour mix. Use a spoon to help coat the raw prawn meat all over. Place on lined tray when coated. Repeat for each prawn.
- Hold prawns by tail and dip into the egg mix up to the tail, allow drips to stop, then dunk into coconut breadcrumb mix, use a spoon to help coat. Note 4
- Place prawns on lined baking tray and put into the fridge for at least 30 mins.
- Pour peanut oil into wok and turn to a medium heat (setting 3-4)
- Once bubbles start to form and heat can be felt when holding hand above wok begin to fry prawns in batches. Use a slotted spoon to remove prawns when they have risen to the top of the oil and the coating is a nice golden light brown colour. Note 5
- Transfer to a bowl lined with paper bowl and continue to cook raw coated prawns until all are cooked.
- Serve with sweet chilli sauce and mustard yoghurt, fresh lime juices, parsley and cracked pepper.
- Combine yoghurt and mustard in small bowl and stir till consistently mixed together. Enjoy your cooking!