Coconut Crusted Jumbo Prawns Recipes

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

COCONUT CRUSTED JUMBO PRAWNS

Steps:

• Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (like you would a book) and press slightly to flatten. Mix arrowroot, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 180°C. Working in batches, add shrimp to hot coconut oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain.

NEELY'S JUMBO COCONUT SHRIMP

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Butterfly shrimp and set aside.
• In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
• Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
• Mix all ingredients in a small bowl.

DEEP-FRIED COCONUT PRAWNS

Steps:

• To make the dipping sauce, place all the ingredients into a food processer and blend until smooth. Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over a low heat for 5 minutes. If the sauce gets too thick, add a few tablespoons of boiling water.
• To make the batter, sift 125g/4½oz plain flour, the baking powder and pinch salt into a bowl. Make a well in centre and break in the egg. Bring in the flour from the sides to make a paste then whisk in the cold water to make a smooth batter.
• Line a baking tray with greaseproof paper and fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Tip the remaining 50g/1¾oz flour into a shallow bowl and season generously with salt and pepper. Mix together the breadcrumbs and coconut in a seperate bowl.
• Coat each prawn in the flour, shaking off any excess, then holding it by the tail, dip it into the batter. Lift it out and let any excess batter drip back into the bowl. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. Put the prawn on the prepared tray and repeat until all are coated, leaving space between each one.
• Deep-fry the prawns in batches for 1 or 2 minutes until golden-brown and crisp. Drain on kitchen paper.
• Serve at once with the papaya dipping sauce.

GINGER AND COCONUT CRUSTED JUMBO SHRIMP

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F.
• In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes. Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper. Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice. Serve them with the dipping sauce.
• Sauce:
• In a small saucepan over medium heat, warm the mango chutney over low heat. Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through. Add some chopped cilantro and remove the saucepan from the heat. Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.

AIR FRYER COCONUT SHRIMP

Steps:

• Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray.
• Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
• Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip.
• Sprinkle fried shrimp with cilantro and serve with dip.

COCONUT CHILLI PRAWNS | MARION'S KITCHEN

Steps:

• Step 1.Make a batter by mixing the flour with 1 cup of water, chilli powder and salt. Set aside to rest for 10 minutes so that the mixture thickens slightly (it should still be a thin batter, about the consistency of coconut cream).
• Step 2.Dip each prawn into the batter and then coat in the coconut. Set aside on a tray until ready to cook.
• Step 3.Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the prawns for 1-2 minutes or until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
• Step 4.Serve with dipping sauce.

EASY COCONUT SHRIMP

Steps:

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
• Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
• Cover and store leftover shrimp in the refrigerator for up to 3 days.

COCONUT CRUSTED JUMBO PRAWNS

Steps:

• Clean and de-vein the jumbo prawns. In a mixing bowl, add lemon juice, ginger garlic paste, turmeric powder, pepper powder, red chilli powder, chopped coriander leaves, curry leaves, salt (to taste), beaten egg and mix well. Dip the jumbo prawn in the marination and coat them well on all sides. Then coat them with desiccated coconut and keep aside. Preheat the Philips Airfryer at 180 degree centigrade for 3 minutes. Place the jumbo prawns in air and fry at 180 degree centigrade for 6-8 minutes. Delicious Coconut crushed Jumbo prawns is ready to serve.

COCONUT-CRUSTED SHRIMP

Steps:

• Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
• In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
• Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

TROPICAL COCONUT CRUSTED JUMBO PRAWNS WITH MANGO SALSA

Steps:

• Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into [b]fries[/b]. Add the [b]fries[/b] to a large baking tray with a drizzle of vegetable oil. Toss the [b]fries[/b] in the oil until fully coated. Bake for 30 min.
• Meanwhile, drain the prawns on kitchen paper. Whisk the eggs in a shallow bowl with the soy sauce. In a separate bowl mix together the panko bread crumbs and shredded coconut with a pinch of salt. Add the plain flour and garlic powder to a third and final bowl.
• Add the prawns to the flour, before dipping them in the beaten [b]egg[/b]. One by one, coat the prawns in the bread crumbs. Refrigerate.
• Peel and finely chop the mango and shallots. Chop the tomatoes into small cubes. Finely chop the coriander. Add the shallots, tomatoes, coriander, salt and a pinch of chilli flakes (spicy!) to a bowl (if cooking for 2, use half!).
• Wash the lime thoroughly and grate its [b]zest[/b] with a fine blade into a bowl, taking care to avoid its bitter white pith. Crush the flaky salt with your fingers into the lime [b]zest[/b]. Halve the lime and juice half of it into a second bowl. Mix the mayonnaise into the lime juice.
• Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, carefully add the breaded prawns and cook for 2 min on both sides or until golden and crispy. Sprinkle the [b]fries[/b] with the limey salt. Serve the prawns with the [b]limey-fries[/b], mayonnaise and mango [b]salsa[/b] to the side.

GINGER AND COCONUT CRUSTED JUMBO SHRIMP

Steps:

• Shrimp: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F. In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes. Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper. Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice. Serve them with the dipping sauce. Sauce: In a small saucepan over medium heat, warm the mango chutney over low heat. Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through. Add some chopped cilantro and remove the saucepan from the heat. Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.