Coconut lime prawns

Coconut lime prawns

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

These deliciously crispy, deep-fried prawns with coconut and lime are a treat to nibble on as a small starter with a welcome drink, or simply serve with a cold glass of beer.

Ingredients

Quantity Ingredient
20-25 large raw prawns
40g desiccated coconut
40g panko breadcrumbs
1-2 limes, finely zested
1 egg mixed with 1 tablespoon water
a small pinch salt
3 tablespoons plain flour
vegetable oil, for deep-frying

To serve

Quantity Ingredient
lime, in wedges
thai sweet chilli sauce

Method

  1. Peel and devein the prawns but leave the tail tips on. Set them aside for now.
  2. Mix the coconut and the panko with about half of the lime zest in a bowl. Lightly beat the egg with the water and a touch of salt in a separate bowl. Put the flour in a third bowl.
  3. Gently heat the oil in a wok or saucepan for deep-frying. Take the prawns by the tail, one by one, and dip them first in the flour, then in the egg and lastly in the coconut mixture.
  4. Carefully deep-fry a few prawns at a time until cooked through and nicely golden. Remove from the oil with a slotted spoon and drain the prawns on double layers of paper towels.
  5. Serve the prawns sprinkled with the remaining lime zest, lime wedges and a dipping sauce, such as Thai sweet chilli sauce.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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