Prep 15 mins
Cook 10 mins
I served this as a stater to a three course meal I did the other night, I used large king prawns and allowed for 2 per person as a starter. I love coconut prawns and I make them several ways, I think my favourite is a curry dipping sauce I make when doing a larger platter of coconut prawns. As this was for a dinner party and that sauce takes more time, I decided to go for a more simplistic one that I could make quickly without fuss. This sauce still goes very well with the coconut prawns and takes no time at all, if you end up having leftovers this will keep in the fridge and does go well with meats in sandwiches also.
- 8 large green king prawns
- 2 eggs, lightly beaten
- 1⁄2 cup shredded coconut
- 1 teaspoon ground turmeric
- 2 tablespoons boiling water
- 1⁄2 cup mayonnaise
- 2 tablespoons fresh coriander, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
- Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
- Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
- Coriander Mayonnaise.
- Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
I've added this to my list of things to love, like gold and Rolex watches. Made for Edn'9 34th Recipe Swap.
Who needs a 5 star restaurant spending >$100 per plate when you can prepare an equally great, or better, dinner at home for approx $12 per plate. Valentine's day was magnificent with these shrimp. The sauce with lemon zest offset the slight sweetness of the shrimp perfectly. I didn't have turmeric so per zaar subbed dry mustard. My one complaint was that I had a difficult time making the coconut stick to the shrimp; I'm not sure what I was doing wrong. I served three shrimp per plate with Tuna Tartare which made for a very elegant dinner. Once again Flying Chef has created an amazing recipe.