Coconut Prawns

By Missy Wombat

Added February 13, 2003 | Recipe #53977

Categories: Appetizer Shrimp Coconut

Photo by Peter J

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Total Time:

Prep Time:

Cook Time:

1 hrs 30 mins

1 hrs

30 mins

Missy Wombat's Note:

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!

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Ingredients:

Servings:

Units: US | Metric

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)

Directions:

1

Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
2

Refrigerate until needed.
3

Sift flour, salt and cornflour into a bowl.
4

Add vinegar and water and mix to a smooth batter.
5

Spread coconut on a flat plate.
6

Dust prawns lightly with extra flour, then dip into the batter.
7

Allow the excess to run off then coat with coconut.
8

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).
9

Cook prawns in batches and drain on paper towels.
10

Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.