Wednesday, 9 April 2014

Coconut Prawns

  • 15 (26 - 30 count) prawns, peeled, deveined, tail-on if possible
  • 1/3 cup all purpose flour
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 egg whites, beaten
  • 1/2 cup panko bread crumbs
  • 1 cup flaked coconut
  • oil for frying
  1. Using a small knife cut the prawns down the back, but do not cut through. This will butterfly the prawns so that they lay flat.
  2. Combine flour, garlic and kosher salt in a bowl. Place egg whites in another bowl. In a third bowl combine panko bread crumbs and coconut.
  3. Press prawns into flour to coat. Dip in egg batter and then press into coconut/panko mixture. Repeat until all prawns are breaded. At this point you can refrigerate the prawns for up to two hours until you are ready to cook.
  4. Heat 1/4 inch of oil in a large skillet over medium heat. Sprinkle some panko bread crumbs into the oil, if they sizzle the oil is hot enough. Begin frying the prawns in batches until golden brown and cooked through, about 3 minutes. Transfer to a paper towel lined plate. Allow to cool slightly. Serve.
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