The first time I had coconut prawns was at one of those premium cinema sessions. You know, the ones where you pay a surcharge to eat your food in the dark, while trying to watch a movie? Ok, so they aren’t that bad, but I do have trouble seeing what I’m eating in the dark haha. My first taste of coconut crumbed prawns made this particular session very tasty.
I didn’t follow any particular recipe for these coconut prawns, I just kind of made it up as I went. I used rice flour as it crisps up really nicely when deep frying and the turmeric is definitely more for a nice golden colour as opposed to any type of flavour.
The chilli and kaffir lime mayonnaise acts as a nice dipping sauce, but you could skip this and use a good quality sweet chilli sauce too.
Raw prawns are a must, prep those suckers by peeling them and removing the heads and tracts, but leave the tail on. They make for a great handle later when eating them later.
To crumb the prawns, get a production line going. First a dip in the rice flour mix, into the egg and then finally the coconut.
Lay them all out without overlapping so the delicate crumb doesn’t fall off.
Once the oil is up to heat, deep fry the prawns in batches for 30-40 seconds on each side or until golden and cooked through.
Let the prawns drain on a rack until all of them are cooked. The crumb will keep the prawns themselves surprisingly hot, but you still want to work fairly quickly as the prawns are best served while still very warm.
Grab onto the handle-tail and dip away. The coconut crumb is crunchy and flavoursome and the kaffir lime and chilli in the dipping sauce pairs so nicely with the coconut flavour.
These coconut prawns are great finger food for a party, but you could also serve them as a snack, entree or meal.
Coconut Prawns with Kaffir Lime Mayonnaise
Serves 3-4 as finger food, or less as a light meal
For the Kaffir Lime Mayonnaise
- 1 egg
- 1 long red chilli, finely chopped
- 1 kaffir lime leaf very finely chopped
- ½ tbs of lime juice
- ½ cup of rice bran oil or another neutral oil
For the Coconut Prawns
- ½ tsp of turmeric
- ½ cup of rice flour
- 1-2 eggs, beaten for crumbing
- 2/3 cup of desiccated coconut
- 260g of raw King prawns, peeled and deveined but tails left on
- Neutral oil for deep frying
- To make the mayonnaise, add the egg, chilli, kaffir lime, lime juice and a pinch of salt to a processor. With the machine on, slowly drizzle in the oil until the ingredients emulsify into a mayonnaise consistency. Cover and refrigerate until needed.
- To crumb the prawns, mix together the turmeric and rice flour and season with a big pinch of sea salt flakes.
- Dip the prawns into the rice flour mix, then the egg and finally the coconut. Repeat until all of the prawns are crumbed.
- Heat 1cm of oil in a heavy based pot. Slowly bring up to a deep frying heat of 180°C.
- Once the oil is up to heat, deep fry the prawns in batches for 30-40 seconds on each side or until golden and cooked through.
- Let the prawns drain on a rack until all of them are cooked.
- Serve the prawns with the kaffir lime mayonnaise as a dipping sauce.
- Best served as soon as made to retain the crispiness.