Coconut Prawns Recipes Recipes Recipes Recipe For Meatloaf

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COCONUT PRAWNS



Coconut Prawns image

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

24 prawns or 24 large shrimp
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
2 eggs
2 teaspoons milk
2 -4 dashes hot sauce
2 cups shredded coconut
2/3 cup peanut oil

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



Crunchy coconut prawns image

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

20 large shell on fresh prawns
2 tbsps plain flour
1 egg
6 tbsps desiccated coconut
6 tbsps fresh breadcrumbs
8 tbsps bottlegreen lime and coconut cordial
1 large red chilli
2 tbsps rice wine vinegar
Oil for frying

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

PRAWNS IN COCONUT MILK



Prawns in Coconut Milk image

Succulent prawns slowly simmered in a coconut milk gravy

Provided by apigeonnapie

Time 40m

Yield Serves 4

Number Of Ingredients 12

500 gms prawns
2 onions, pureed
2 tbsp ginger paste
Coconut milk from one whole coconut
1 tsp cumin seeds
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
Salt to taste
½ tsp sugar
4 tbsp oil
Dessicated coconut to garnish

Steps:

  • First apply some salt and turmeric to the prawns and set them aside for at least 30 minutes.
  • In the meantime extract the coconut milk. Grate the coconut and put it in a mixer with some warm water. Give it a good blitz and then strain the milk. The first extract will be thick and creamy. Put the grated coconut back with some more warm water and purée it well. The second extract will be thinner.
  • Heat a little bit of oil and lightly sauté the prawns. You will find them changing colour and becoming redder. Take them out and keep them aside.
  • Heat some more oil and add some cumin seeds. Once they start to crackle add the onion paste and ginger paste. Sauté till it starts leaving oil. Add the coriander powder, cumin powder, turmeric powder, red chilli powder, salt and sugar. Fry for a minute or so and add a cup of water. Once it comes to a boil slowly add the coconut milk.
  • Now add the prawns, put the flame on low, cover and cook for about 10 minutes.
  • Garnish with some shredded coconut.

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