Teresa's Recipes
Crispy Indian Fried Coconut Prawns
Indulge in the irresistible crunch of these Indian-style fried coconut prawns, where tender, juicy prawns are enveloped in a golden crust of crispy coconut flakes. Infused with aromatic spices like turmeric and red chili powder, and marinated in rich coconut milk and zesty lime juice, this dish is a perfect blend of flavors that transport you straight to the vibrant coastal cuisine of India. Whether served as an enticing appetizer or a delightful main course, these prawns are sure to impress!
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- for frying Vegetable oil
- 1 cup Unsweetened coconut flakes
- 1/2 teaspoon Salt
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1 tablespoon, grated Fresh ginger
- 2 cloves, minced Garlic
- 2 tablespoons Lime juice
- 1/2 cup Coconut milk
- 1 pound, peeled and deveined Large prawns
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 15g
- Protein: 25g
- Sodium: 600mg
- Sugar: 2g
Instructions
- 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.
- 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.
- In a separate shallow bowl, spread out the coconut flakes for coating the prawns.
- 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.
- Take each marinated prawn and press it into the coconut flakes, ensuring a generous coating on all sides.
- 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.
- 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.
- 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!
Tips
- For an extra kick, add chopped green chilies to the marinade.
- If you prefer a gluten-free option, ensure that the coconut flakes and any sauces used are certified gluten-free.
- Serve with a side of mango salsa for a refreshing contrast to the crispy prawns.