Coconutprawns Recipes

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

Ingredients

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 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

Ingredients

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

Ingredients

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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