Coconut Prawns Recipes

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DEEP-FRIED COCONUT PRAWNS



Deep-fried coconut prawns image

If you have been anywhere by the sea in the Yucatan peninsula you will have had these deep-fried king prawns with a coconut batter. Curiously to me, they often come with an apple sauce, but less frequently they're served with a papaya and habanero dipping sauce, which I like. The other problem is the batter is often too sweet, so this is my version with no sugar.

Provided by Rick Stein

Categories     Starters & nibbles

Yield Serves 4-6 as a starter

Number Of Ingredients 20

24 raw king prawns, peeled, tails on (about 600g/1lb 5oz frozen raw shell-on prawns)
175g/6oz plain flour
1½ tsp baking powder
1 medium egg, beaten
150ml/5fl oz ice-cold water
60g/2¼oz panko breadcrumbs
60g/2¼oz unsweetened desiccated coconut
600ml/200fl oz corn oil, for deep frying
salt and freshly ground black pepper
1 large papaya, skin and seeds removed, roughly chopped
½-1 habanero chilli, stem and seeds removed, roughly chopped
1 banana shallot, roughly chopped
1 garlic clove, halved
3 tbsp cider vinegar
2 thin slices fresh root ginger, skin removed
1 lime, juice only
1 orange, juice only
1 tbsp soft brown sugar
1 large pinch ground allspice
½ tsp salt

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.

PRAWN & COCONUT CURRY



Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

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

COCONUT PRAWNS



Coconut Prawns image

From Australian House and Garden. A wine suggestion: a white wine with tropical fruit flavours eg a Sauvignon Blanc Semillon. I've also posted the dipping sauces.Prep and cooking times are guestimates only and probably on the longer side as I am really slow at deveining prawns!

Provided by Missy Wombat

Categories     Coconut

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 kg green king prawns, peeled with the tails left on
3/4 cup flour
1 pinch salt
1 tablespoon cornflour
1 tablespoon white vinegar
180 ml cold water
shredded coconut
2 tablespoons flour (extra)
vegetable oil (for deepfrying)

Steps:

  • Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
  • Refrigerate until needed.
  • Sift flour, salt and cornflour into a bowl.
  • Add vinegar and water and mix to a smooth batter.
  • Spread coconut on a flat plate.
  • Dust prawns lightly with extra flour, then dip into the batter.
  • Allow the excess to run off then coat with coconut.
  • Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).
  • Cook prawns in batches and drain on paper towels.
  • Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.

Nutrition Facts : Calories 248.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 315, Sodium 1442.3, Carbohydrate 17.1, Fiber 0.6, Sugar 0.1, Protein 36

COCONUT AND MUSTARD PRAWNS



Coconut and Mustard Prawns image

Anjum's combination of coconut and prawns is unusual, but it really shows the diversity of Bengali cuisine.

Provided by Food Network

Time 50m

Yield 4 to 5 servings

Number Of Ingredients 15

1 pound medium-sized prawns (large shrimp), cleaned, shells removed, tails left on
Kosher salt
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
4 teaspoons English mustard
1 teaspoon cornflour
4 tablespoons mustard oil*
1 teaspoon nigella seeds (fennel flower, black caraway)*
2 green chiles, left whole
1 onion, finely sliced
2 teaspoon garlic paste, made by blending 1 garlic clove with 1 tablespoon water
2 teaspoon ginger paste* (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
5 ounces freshly grated coconut
1 cup water
Handful chopped fresh cilantro leaves, for garnish

Steps:

  • Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red chile powder, and set aside to marinate for 10 to 15 minutes.
  • Meanwhile, blend the English mustard, cornflour and a splash of water, to a paste in a small bowl. Reserve.
  • Heat the mustard oil in a large nonstick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15 to 20 seconds, then add the nigella seeds, return the pan to the heat, and cook the seeds until they sizzle.
  • Add the green chiles, and onion, stir well and fry for 7 to 8 minutes, or until softened.
  • Add the garlic, and ginger pastes, and continue to cook for 45 to 60 seconds. Add the reserved mustard paste, and grated coconut, and stir well to combine. Fry the mixture for 4 to 5 minutes, then add the water, and continue cooking for another 3 to 4 minutes, or until the volume of liquid has reduced by half, and the sauce has thickened.
  • Add the prawns and cook for 2 to 3 minutes, or until pink, stirring well. Stir in the chopped cilantro, and serve immediately.

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

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Top Asked Questions

How to cook prawns in coconut milk sauce?
Method. Drain excess oil from the pan. Pour in the coconut milk mixture and bring to a simmer. Simmer 4 to 5 minutes, until lightly thickened. Season the sauce with salt. Add the prawns and cilantro to the sauce, heat through 1 or 2 minutes, and serve. Note: To devein the prawns, use a small paring knife to make a lengthwise slit along the back...
What is the best way to cook prawns?
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.
How to cook coconut shrimp?
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.
How do you make dipping sauce for prawns?
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.

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