Description
Delight in the crispy, coconut-crusted goodness of these Coconut Shrimp / Prawns paired with a spicy Thai Mango Sauce. Perfect for a tropical-inspired appetizer or main dish!
Ingredients
Units
Scale
Shrimp / Prawns
- 1 lb / 500 g whole prawns OR 12oz/350g peeled fresh prawns (Note 1)
- 1/4 tsp salt
- Black pepper
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup desiccated coconut (Note 2)
- Oil, for frying
Mango Sauce
- 1 cup (packed) fresh mango, roughly diced
- 2 tbsp cilantro/coriander, leaves and stems, roughly chopped
- 2 tbsp red onion or eschallots, finely chopped
- 1 tbsp fish sauce (or substitute with light or ordinary soy sauce)
- 1 tbsp sriracha (Note 3)
- 1 tsp red chili, finely chopped (adjust to taste)
- 2 - 3 tbsp coconut milk (adjust for desired sauce consistency)
Instructions
- Mango Sauce: Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
- Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
- Whisk egg in a small bowl. Mix panko and coconut in another bowl.
- Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
- Heat oil in a skillet over medium-high heat. Toss in a clotted lump of panko/egg to test for heat – if it sizzles right away and floats to the top, then the oil is hot enough.
- Carefully place prawns in the hot oil. Cook for just 45 seconds until golden brown.
- Remove onto a paper towel lined tray to drain.
- Serve warm with Spicy Mango Dipping Sauce!
Notes
- Fresh shrimp / prawns are best for this recipe.
- Desiccated coconut is the fine shredded coconut.
- You can substitute sriracha with any hot sauce of choice.
- Amount of oil required: enough to almost, but not completely, submerge the prawns.
- Perfectly cooked prawns form a ‘C’ shape, overcooked prawns curl tightly into an ‘O’ shape.
- To make ahead: Allow to cool and reheat in the oven for a few minutes to recrisp.
Nutrition
- Serving Size: 1 serving
