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Crunchy Coconut Prawns

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Crunchy Coconut Prawns

I went on a vegan diet for a grand total of one week. Why just one week? The right question is this: What is life without crunchy coconut prawns?

If you’re health-conscious, note that these prawns lose nothing of their deliciousness if you bake them (fewer calories, though).

You can serve the prawns with whatever dipping sauce takes your fancy: try sweet chilli sauce, sweet and sour sauce, and even marmalade. Lime on the side adds an attractive vibrant green to contrast nicely with the golden hue of the prawns.

 

Crunchy Coconut Prawns

Lola Bailey
  • MAKES/SERVES 4 people
  • PREPARATION TIME -
  • COOKING TIME -

Ingredients

  • 70g rice flour - available from most healthfood shops and large supermarkets
  • 2 large eggs
  • 50g Panko breadcrumbs - available from most supermarkets
  • 65g dessicated coconut
  • 35 peeled, raw king prawns
  • 1L vegetable oil (any)
  • I lime - zest and juice
  • Sweet chilli sauce (optional)

Instructions

  1. Rinse the prawns and pat dry (I use kitchen paper). Set aside.
  2. Crack the eggs into a bowl, beat gently and set aside
  3. Add the rice flour to another bowl and set aside
  4. Put the Panko breadcrumbs and the dessicated coconut into a third bowl and set aside
  5. One small batch of prawns at a time, do this:
  6. Coat the prawns lightly in the rice flour, then drop them into the beaten eggs
  7. Scoop them out of the eggs, allowing any excess to drip back into the bowl
  8. Now add the prawns to the Panko and coconut, using your fingers to massage them with the mixture. They should be well coated with the coconut/Panko mixture
  9. Once you"ve dipped and massaged all your batches, place the prawns onto a baking sheet lined with parchment paper
  10. To a heavy-based, 9-inch saucepan, pour in the oil. The oil should fill about 3cm up the sides of the pan
  11. Heat the oil unti it"s hot enough to make a small cube of bread sizzle
  12. Fry the prawns, one batch at a time, until golden and crunchy looking
  13. When each batch is done, transfer onto kitchen paper using a slotted spoon
  14. To serve, tip the prawns onto a large serving plate. Squeeze over the juice from one lime and sprinkle over the lime zest. Sweet chilli sauce is a tasty dip for the prawns.

Notes

You"ll need a heavy-based, 9-inch saucepan to fry the prawns
You"ll need kitchen paper and a slotted spoon to hand
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Nigeria-born Lola Bailey has been a professional copywriter and editor for almost a decade, Lola has written for household names like Carphone Warehouse, Deloitte, Boehringer Ingelheim, the Royal British Legion and Lucid group plus lots of other businesses and agencies. A proud African, she is at her happiest reading books that improve her craft and being with her family. She also loves to travel and plans to see much more of Africa in the years to come.

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