Get ready to transport your taste buds to a tropical paradise with these irresistible Coconut Prawns that are guaranteed to make your mouth water! Imagine succulent, perfectly crispy prawns encased in a golden, crunchy coconut coating, paired with a tantalizing sweet and spicy dipping sauce that will have you coming back for more. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Asian-inspired dish is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb prawns, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha
Instructions
- Begin by preparing your ingredients. Ensure that the prawns are peeled and deveined. Rinse them under cold water and pat them dry with paper towels to remove excess moisture.
- Set up a breading station. In one shallow dish, place the flour. In a second shallow dish, beat the eggs until well combined. In a third shallow dish, spread the shredded coconut evenly.
- Take each prawn and first coat it in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, roll the prawn in the shredded coconut, pressing gently to ensure the coconut adheres well. Repeat this process for all the prawns.
- Once all the prawns are breaded, heat a large skillet over medium heat and add enough oil to cover the bottom of the pan (about 1/4 inch deep). Allow the oil to heat until it shimmers but does not smoke.
- Carefully add the breaded prawns to the hot oil in a single layer, making sure not to overcrowd the pan. You may need to cook them in batches. Fry the prawns for about 2-3 minutes on each side, or until they are golden brown and cooked through. Use tongs to flip them halfway through cooking.
- Once cooked, transfer the prawns to a plate lined with paper towels to drain any excess oil. Keep them warm while you prepare the dipping sauce.
- For the dipping sauce, in a small bowl, combine the sweet chili sauce and sriracha. Stir well to mix the two ingredients thoroughly. Adjust the amount of sriracha to taste, depending on how spicy you prefer the sauce.
- Serve the coconut prawns hot with the sweet and spicy dipping sauce on the side. Enjoy your delicious Asian-inspired meal!
Tips
- Pat the prawns completely dry before breading to ensure a crispy coating that sticks perfectly.
- Use fresh, high-quality coconut for the best flavor and crunch.
- Maintain the oil temperature around 350°F (175°C) for optimal frying - too hot, and the coconut will burn; too cool, and the prawns will become greasy.
- Don't overcrowd the pan when frying; cook in batches to maintain the oil temperature and ensure even cooking.
- For an extra flavor boost, try adding a pinch of cayenne or garlic powder to the flour mixture.
- If you want a lighter version, you can bake the coconut prawns in a preheated oven at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
- Serve immediately for maximum crispiness and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 220mg
