This recipe is influenced by Thai flavors and features the coconut as the star ingredient. The prawns have a lovely flavor from the coconut milk, and the panko crust is enhanced by the toasted coconut flakes. This recipe is easy to make, has bold and clean flavors, and goes well with chili mayo.
20 prawns, 20 (30 count size)
panko crumbs (100 g)
flour, 50 g
50 g coconut flakes, toasted
50 g chili mayonnaise
20 gm finely chopped lemon grass
50 milliliters coconut milk
1 finely chopped fresh red chili
1/2 teaspoon basil leaves, finely chopped
one lemon’s zest
Season with salt and black pepper to taste.
Frying oil that has been refined
How to make Coconut prawns
- The prawns should be washed, cleaned, and deveined while keeping the tail intact. Allow to air dry.
- Coconut milk, fresh red chilli, basil, lemon zest, lemon grass, salt, and pepper are used to marinate the prawns.
- Three bowls are needed. Place the flour in the first. In the second, gently whisk eggs with a fork and set aside. Combine panko and toasted coconut flakes in the third bowl.
- Take a prawn that has been marinated. Until putting it on a plate, gently coat it in flour, then dip it in the egg wash, and finally cover it in panko. Repeat with the remaining prawns, one by one.
- In a fryer, heat the oil to 180 degrees Celsius and fry the prawns in small batches until golden brown.
- Serve the fried prawns with chili mayo while they’re still sweet.