Total Time
16mins
Prep 10 mins
Cook 6 mins

The original recipe came from Christine Cushing Live, but I have made some modifications to the recipe. Very easy to prepare and so good when cooked.

Ingredients Nutrition

Directions

  1. Prepare shrimp (prawns), remove shell, and deveine.
  2. Rinse shrimp (prawns) under cold water, pat dry on paper towelling and set aside.
  3. In a shallow bowl, mix together flour, seasoning salt and black pepper.
  4. In another shallow bowl, combine crushed peanuts and Panko bread crumbs.
  5. In a mixing bowl, beat eggs and add coconut milk; mix to blend.
  6. Dredge shrimp (prawns) in flour until well coated.
  7. Dip coated shrimp in the egg/coconut mixture.
  8. Finally, roll shrimp in Panko/peanut mixture until well coated.
  9. In a deep frying pan, add vegetable oil and heat on medium high.
  10. Add shrimp in batches of about 8 to 12 and fry for about 1 minute, turn shrimp over and continue to fry for 1 more minute or until just nicely browned.
  11. DO NOT OVERCOOK.
  12. Cooking time may vary depending on the size of the shrimp or prawns.
  13. Remove onto paper towels to absorb any excess oil.
  14. Serve immediately with your favorite Dipping Sauce.
  15. A nice sauce is a Thai Ginger Dipping Sauce.
  16. NOTE: Purchase some Salted peanuts in a shell and crack them open as required.

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