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A white plate containing fried coconut prawns with dipping sauce and lime wedges on the side.

Crispy Coconut Prawns

Our recipe on how to make flavourful crunchy coconut prawn with simple tips and trick. Panko and coconut prawns are fried to golden perfection. We love to serve it with our homemade sweet chilli and orange marmalde dipping sauce with a squeeze of fresh lime juice.
5 from 8 votes
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 11 minutes
Servings: 4 as an appetizer
Calories: 272kcal
Author: Khin

Equipment

  • Deep frying pot/pan

Ingredients

Prawns and seasonings

  • 250 gram Large prawns Large shrimp/tiger prawns, About 8.8oz, peeled and deveined ( see detail in note )
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Garlic powder

Coating ingredients

  • 2 Egg Whisked
  • 6-8 tbsp Panko breadcrumbs Or white breadcrumbs
  • 6 tbsp Desiccated coconut Or shredded coconut
  • 3-4 tbsp Plain flour
  • 50 ml Coconut milk (Optional)
  • Oil for frying

Dipping sauce

  • 2 tbsp Sweet chilli sauce
  • 2 tbsp Orange marmalade or lemon marmalade
  • 1 tbsp Lime juice or lemon juice

Instructions

Prepare prawns and coating

  • Season the prawns with salt, black pepper and garlic powder. Mix it well and set it aside.
  • Mix panko breadcrumbs and desiccated coconut in a small bowl, whisk the eggs with coconut milk and place the plain flour in a separate bowl.
  • First, dredge each prawn in the plain flour, next, dip it in the egg bowl. Then coat with coconut panko mixture. Press gently with hands to coat each pieces evenly. Toss the excess crumbs out and place it on the tray/plate.

Deep fry the prawns

  • Preheat the oil over medium-high heat about 350ºF (180ºC) and fry the prawns for 2-3 minutes until crispy golden.
  • Once its crispy, remove from oil and place it over the cooling rack or paper towel.

Air fry or Baking Option

  • You can also air fry or bake coconut prawns. Place the coated prawns on the baking tray or sheet, spray cooking oil over the prawns, and bake/air-fry it in the pre-heated oven/air-fryer 400°F (200°C) for 10-12 minutes or until crispy golden brown. Flip halfway through.

Coconut prawns sauce

  • To make the dipping sauce, combine sweet chilli sauce, orange marmalade, and fresh squeeze lime juice in a small bowl.

Notes

  • What types of prawns to use - Use large king prawns, shrimp, tiger prawns, or medium-size ones. Do not recommend using cooked prawns. You can use fresh raw prawns or thawed frozen raw prawns. 
  • How to clean and prepare prawns - Peel and devein the prawns but leave the tail part shell-on. You can use the tail as a handle when you dip in the coating ingredients. 
  • As desiccated coconut coating can burn quickly, the frying oil temperature should be maintained at around 340-350ºF (170-180ºC). Not higher than that. 
  • It's important not to overcook the prawns, it usually takes 2-3 minutes to deep fry the coated prawns. But the frying time can be varied according to the size of the prawn and the thickness of the coating. 
  • You can serve up to 4 people as an appetizer.
  • The nutritional facts are calculated approximately and can be varied by a number of different factors. 

Nutrition

Calories: 272kcal | Carbohydrates: 29g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 881mg | Potassium: 214mg | Fiber: 2g | Sugar: 12g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
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