Coconut Prawns
photo by K9 Owned
- Ready In:
- 31mins
- Ingredients:
- 9
- Yields:
-
24 prawns
- Serves:
- 6
ingredients
directions
- 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.
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Reviews
-
Today at work we had a client who wanted coconut prawns this afternoon, so I had to scramble to find a recipe. We had all morning to experiment, so I started with this one. I tried it with both unsweetened coconut (because someone commented that the prawns were too sweet) and sweetened coconut. The result was the unsweetened version was way too bland and the ones with sweetened coconut were NOT too sweet. They were just right. The recipe is very easy to follow, quick to prepare and fairly fooproof. I found that I needed a bit more flour than called for. I used a saute pan with about 1/2 inch of oil so the prawns had to be turned once. They cooked in aout 1/2 the time suggested, but that may be a function of higher heat. The finished product was fine, although a bit bland for my taste. We served these with a spicy pineapple salsa. Needless to say I did not have to search further.
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Totally delicious! I wish I had used a regular skillet instead of the electric one which has hot spots and I also wish I had a better handle on the butterflying bit. It doesn't look pretty but tasted great. I used unsweetened coconut flakes and made a couple of sauces. One with Apricot preserves, soy and sesame oil and the other purchased Thai sweet chili sauce.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois