Crunchy, spicy and saucy. These prawns are easy to make and are sure to have you coming back for more. Serve them as a starter or dish them up as a main course with some rice or your favourite salad.
Coconut Crusted Prawns with Coconut and Sriracha Sauce
Author: Chelsea Shine
Serves: Serves 4 as a starter or 2 as a main with rice
- 12 large prawns, deveined and peeled with the tail on
- ½ cup plain flour
- 1 egg, lightly beaten
- ¾ cup desiccated coconut
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ cup fresh coriander leaves, lightly packed
- Sliced spring onion, to garnish (optional)
- Lime wedges, to garnish (optional)
- 200ml coconut milk
- 1 tsp sriracha sauce (add more to taste if you like it spicier)
- 1 tsp plain flour
- To make the sauce, put the coconut milk and sriracha sauce in a small saucepan and bring to a simmer.
- Mix the flour with a teaspoon or two of water to make a smooth paste.
- Whisk the flour slurry into the sauce while over the heat.
- Continue to whisk the sauce until it starts to thicken then remove from the heat and set aside.
- To begin the prawns, preheat a large frying pan with a thin layer of oil to a medium to high heat.
- Place the flour, egg and desiccated coconut each in a separate small bowl.
- Season the coconut bowl with cayenne pepper and salt and mix to combine.
- One by one, coat the prawns first in the flour, then the egg mixture, followed by the coconut and place on a clean plate.
- When the pan is hot place the prawns in a single layer and cook for 2-3 minutes on each side. The prawn meat will change from clear to white and the tail to orange when they are done.
- Take your serving plate and spoon the sauce neatly over the bottom.
- Arrange the prawns on top and sprinkle with the fresh coriander leaves.
- Garnish with a little sliced spring onion and a few slices of lime if you like.
- Serve as is as a starter or with rice as a main.