Coconutprawns Recipes
COCONUT PRAWNS
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
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 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
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