Carey Boucher-Erasmus from the blog; Bits of Carey shared this refreshing coconut prawns recipe with us...
- 3 minutes
- 400g frozen prawn tails – thawed, cleaned and peeled
- 60ml cake flour seasoned with 2.5 ml each of salt and pepper
- 2 large eggs, beaten
- 125ml IMBO Desiccated Coconut
- 125 ml Panko breadcrumbs* or coarse dried breadcrumbs
- Cooking oil for deep frying
FOR THE DIP
- 60ml creamy mayonnaise
- 1 clove garlic, crushed
- 2.5 ml grated ginger
- 2.5 ml finely chopped red chillies
- 45ml chopped coriander
- juice and zest of 1 lime (or ½ a lemon)
- 5ml fish sauce to taste
FOR THE GARNISH
- 1 cucumber, spiralled or julienned, dressed in 15 ml of white wine vinegar or rice wine vinegar
- 1 lime, cut into wedges
- 1 red chilli, thinly sliced
- Fresh coriander leaves
* Panko crumbs are Japanese dried breadcrumbs. You can find packets of them at Asian grocery stores. These crumbs give a fantastic crunch!
- Combine the coconut and crumbs on one plate. Have the seasoned flour and beaten eggs ready. Leave a clean plate aside, as well as one lined with a paper towel.
- Coat the prawns in the cake flour, followed by the egg and lastly a generous coating of coconut and crumbs. Set aside on the clean plate.
- Combine all the dip ingredients together and decant into dipping bowls.
Fry the prawns in moderately hot oil for three minutes. The crumbs should be lightly golden in colour. Place crispy, cooked prawns on the paper-lined plate to absorb excess oil.
- Serve prawns piled onto a plate with dipping sauce on the side. Garnish with lightly pickled cucumber, lime wedges, chilli and coriander leaves.
Fry prawns in batches to prevent clumping together and make sure the oil is not too hot or the crumbs will burn and the prawn meat will still be raw inside.