Coconut Prawns Recipes Recipes Recipe Cards
COCONUT PRAWNS
Make and share this Coconut Prawns recipe from Food.com.
Provided by Diana Adcock
Categories Coconut
Time 31m
Yield 24 prawns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein and butterfly prawns-leave the tail if possible.
- In a bowl beat together the eggs, milk and hot sauce.
- Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
- Dip each prawn in: flour mixture first, egg mixture second, coconut third.
- At this point they can be placed on waxed paper and refrigerated until ready to cook.
- OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
- Serve with warmed jalapeno pepper jelly or cocktail sauce.
Nutrition Facts : Calories 429.9, Fat 37, SaturatedFat 14.4, Cholesterol 92.5, Sodium 436, Carbohydrate 19.5, Fiber 1.5, Sugar 13.8, Protein 6.8
CRUNCHY COCONUT PRAWNS
Golden and crunchy these are so tasty they are irresistible, serve as a starter, appetizer or light summer lunch.
Provided by bottlegreen
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Remove the shell from the prawns keeping the tail on, prepare 3 bowls, one with the flour in, one with the beaten egg and one with the coconut and breadcrumbs mixed together. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated.
- To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy.
- Heat the oil in a pan, cook the prawns until golden for approx. 5 mins, turning half way if shallow frying, drain on kitchen paper.
- Serve the prawns with the lime and coconut dipping sauce
GINGER SHRIMP IN COCONUT MILK
Provided by Metro
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a mixer, blend all ingredients except the shrimp into a smooth texture. Put the shrimp in a re-sealable, medium-size bag and pour in the coconut milk marinade. Seal the bag, mix the contents, and lay the bag flat in the refrigerator for 30 minutes, turning over once. Preheat the barbecue to medium heat and lay the skewered shrimp on the oiled grill or perforated, oiled paper. Cook over direct heat for 3 minutes on each side or until the shrimp turn pink.
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