Crispy Coconut Prawn Bites
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 6mins
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- Serves
- 4
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- Calories
- 429
A moreish canape or starter that would be a hit at any gathering. The coconut coating is sweet and crispy and would be just as tasty with chicken. Prepare and coat the prawns in advance, leaving you to simply fry the juicy prawns when you’re ready to eat. To serve, eat with lime wedges and sweet chilli dipping sauce.
recipe updated 23 Jun. 2021
Ingredients
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- Breadcrumbs
- 25 g
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- Unsweetened shredded coconut
- 75 g
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- Cornflour
- 4 tablespoons
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- Salt & pepper
- as needed
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- Egg white
- 1
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- Sunflower oil
- 150 ml
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- Lime
- as needed
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- Sweet chili sauce
- as needed
Tools
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Food processor
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Paper towels
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Medium bowl
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Food processor bowl
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Large saucepan
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Plate
Step preview
- Add breadcrumbs and unsweetened shredded coconut to a clean food processor bowl
- Pulse briefly
- Transfer crumbs to medium bowl
- Add cornflour to a clean plate
- Season with salt & pepper
- Add egg white to a clean medium bowl
- Beat lightly
- Add sunflower oil to a clean large saucepan
- Heat - 180°C, medium-high heat
- Toss the prawns, a few at a time, in the cornflour and shake off the excess
- Dip prawns in the egg, then roll in the coconut mixture to make an even coating
- Fry until golden brown - approx 3 min
- Remove with slotted spoon
- Pat dry with paper towels
- Serve immediately
- Garnish with lime
- Serve with sweet chili sauce