Teresa's Recipes
Crispy Coconut Prawns with Sweet Chili Dipping Sauce
Transport your taste buds to a sun-drenched beach with these Crispy Coconut Prawns! Each succulent prawn is enveloped in a golden, crunchy shell of panko breadcrumbs and shredded coconut, providing a delightful contrast to the tender, juicy interior. Paired with a zesty sweet chili dipping sauce, these prawns are an irresistible appetizer that will have your guests clamoring for more. Perfect for tropical-themed parties or simply as a decadent snack, this dish celebrates the vibrant flavors of coastal cuisine and reflects the rich culinary traditions of Southeast Asia, where coconut and seafood are cherished staples.
Ingredients
- 1 pound, peeled and deveined Large prawns
- 1/2 cup Cornstarch
- 2, beaten Eggs
- 1 cup Panko breadcrumbs
- 1 cup, unsweetened Shredded coconut
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- for frying Vegetable oil
- 1/2 cup, for dipping Sweet chili sauce
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 18g
- Carbs: 30g
- Protein: 20g
- Sodium: 400mg
- Sugar: 5g
Instructions
- In a medium bowl, season the peeled and deveined prawns with salt and black pepper. Set aside to marinate briefly.
- Prepare three shallow bowls: one with cornstarch, the second with the beaten eggs, and the third with a mixture of panko breadcrumbs and shredded coconut.
- Dredge each prawn in the cornstarch, making sure it is well-coated. Shake off any excess cornstarch.
- Dip the prawns into the beaten eggs, allowing any excess egg to drip off.
- Coat the prawns thoroughly in the panko and coconut mixture, pressing gently to ensure the coating adheres well.
- In a large frying pan, heat vegetable oil over medium heat until shimmering. You can test the oil's readiness by dropping in a small piece of bread; if it sizzles and browns quickly, the oil is hot enough.
- Fry the prawns in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on each side or until they are golden brown and crispy.
- Using a slotted spoon, transfer the cooked prawns to a plate lined with paper towels to drain off any excess oil.
- Serve the crispy coconut prawns hot with sweet chili sauce for dipping, garnished with lime wedges if desired.
Tips
- For a spicier kick, add a pinch of cayenne pepper to the cornstarch or mix chopped fresh chili into the sweet chili sauce.
- Ensure the oil is hot enough before adding the prawns to prevent them from becoming greasy.
- You can prepare the prawns in advance and freeze them before frying. Just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.