Crispy Indian Fried Coconut Prawns

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Vegetable oil

for frying

Unsweetened coconut flakes

1 cup

Salt

1/2 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Fresh ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Lime juice

2 tablespoons

Coconut milk

1/2 cup

Large prawns

1 pound, peeled and deveined

Instructions

1. In a medium bowl, whisk together the coconut milk, lime juice, minced garlic, grated ginger, turmeric powder, red chili powder, and salt to create a flavorful marinade.
2. Add the prawns to the marinade, ensuring they are well-coated. Cover and let them marinate in the refrigerator for at least 15 minutes to absorb the spices.
3. In a separate shallow bowl, spread out the coconut flakes for coating the prawns.
4. Heat vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of coconut; it should sizzle immediately.
5. Take each marinated prawn and press it into the coconut flakes, ensuring a generous coating on all sides.
6. Carefully place the coated prawns in the hot oil, frying them in batches to avoid overcrowding. Cook for about 2-3 minutes per side or until golden brown and crispy.
7. Using a slotted spoon, remove the fried prawns from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Garnish with fresh cilantro before serving. Enjoy these crispy coconut prawns hot, paired with a sweet chili sauce or tangy tamarind chutney for an extra flavor boost!