Deep Fried Coconut Prawns Recipes

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DEEP-FRIED COCONUT SHRIMP



Deep-Fried Coconut Shrimp image

Make and share this Deep-Fried Coconut Shrimp recipe from Food.com.

Provided by evelynathens

Categories     Coconut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 eggs, beaten to blend
1 1/2 teaspoons cayenne pepper
1 teaspoon seasoning salt
1 cup all-purpose flour
3 cups dried breadcrumbs
1 cup shredded coconut
24 uncooked large shrimp, peeled,tails left on and deveined (about 1 ½ lbs total)
vegetable oil, for deep-frying
2 (8 ounce) cans crushed pineapple, drained
1 (6 ounce) jar plum sauce

Steps:

  • Combine eggs, cayenne and seasoning salt in shallow pan.
  • Place flour in another shallow pan.
  • Combine breadcrumbs and coconut in third pan.
  • Dredge shrimp in flour, shaking off excess.
  • Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
  • Heat oil in deep-fryer.
  • Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
  • Transfer to paper towels to drain.
  • Serve immediately with sauce.
  • For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
  • Refrigerate until ready to use.

DEEP FRIED COCONUT SHRIMP



Deep Fried Coconut Shrimp image

Make and share this Deep Fried Coconut Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     Coconut

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded unsweetened coconut
1 1/2 lbs large shrimp, cleaned and deveined

Steps:

  • Heat oil in deep fryer or deep skillet to 325*.
  • Meanwhile, mix flour, salt, ginger, and pepper.
  • Beat egg whites, just until foamy.
  • Coat shrimp with flour; dip into egg whites.
  • Pat coconut onto shrimp.
  • Fry, turning once, for about 2-3 minutes, until golden brown.

Nutrition Facts : Calories 970.1, Fat 75.3, SaturatedFat 65.2, Cholesterol 214.9, Sodium 1630.2, Carbohydrate 46.7, Fiber 19.2, Sugar 8.6, Protein 36.2

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.

COCONUT FRIED SHRIMP



Coconut Fried Shrimp image

These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1-1/4 cups cornstarch
6-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1-1/2 cups cold water
1/2 teaspoon canola oil
2-1/2 cups sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Additional oil for deep-fat frying
1/2 cup orange marmalade
2 tablespoons honey

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.

COCONUT SHRIMP



Coconut Shrimp image

Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 16

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 large egg whites
2 cups sweetened shredded coconut
Oil for deep-fat frying
APRICOT-PINEAPPLE SALSA:
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/2 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
Lime wedges, optional

Steps:

  • Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.

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

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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