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!