COCONUT PRAWNS
Make and share this Coconut Prawns recipe from Food.com.
Provided by Diana Adcock
Categories Coconut
Time 31m
Yield 24 prawns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein and butterfly prawns-leave the tail if possible.
- In a bowl beat together the eggs, milk and hot sauce.
- Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
- Dip each prawn in: flour mixture first, egg mixture second, coconut third.
- At this point they can be placed on waxed paper and refrigerated until ready to cook.
- OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
- Serve with warmed jalapeno pepper jelly or cocktail sauce.
Nutrition Facts : Calories 429.9, Fat 37, SaturatedFat 14.4, Cholesterol 92.5, Sodium 436, Carbohydrate 19.5, Fiber 1.5, Sugar 13.8, Protein 6.8
CRISPY CURRIED COCONUT SHRIMP
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
CRUNCHY COCONUT PRAWNS
Golden and crunchy these are so tasty they are irresistible, serve as a starter, appetizer or light summer lunch.
Provided by bottlegreen
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Remove the shell from the prawns keeping the tail on, prepare 3 bowls, one with the flour in, one with the beaten egg and one with the coconut and breadcrumbs mixed together. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated.
- To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy.
- Heat the oil in a pan, cook the prawns until golden for approx. 5 mins, turning half way if shallow frying, drain on kitchen paper.
- Serve the prawns with the lime and coconut dipping sauce
CRISPY COCONUT SHRIMP
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 12
Steps:
- For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
- Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
- In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
- Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
- For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.
CRUNCHY COCONUT SHRIMP
Make and share this Crunchy Coconut Shrimp recipe from Food.com.
Provided by acetate3
Categories Coconut
Time 29m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Combine coconut milk, pepper, cilantro and shrimp in a sealable bag. Coat shrimp with mixture and refrigerate bag for 60 minutes.
- Dip shrimp in flour, then egg whites, then roll it in the coconut and bread crumbs.
- Bake for 7 minutes each side.
- Serve with dipping sauce of your choice. Nice and easy sauce can be made with 1 teaspoons of mustard and 1/3 cup apricot preserves.
Nutrition Facts : Calories 479.2, Fat 21.3, SaturatedFat 16.8, Cholesterol 172.8, Sodium 401.3, Carbohydrate 39.6, Fiber 3.6, Sugar 11.2, Protein 32.7
COCONUT PRAWNS
From Australian House and Garden. A wine suggestion: a white wine with tropical fruit flavours eg a Sauvignon Blanc Semillon. I've also posted the dipping sauces.Prep and cooking times are guestimates only and probably on the longer side as I am really slow at deveining prawns!
Provided by Missy Wombat
Categories Coconut
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
- Refrigerate until needed.
- Sift flour, salt and cornflour into a bowl.
- Add vinegar and water and mix to a smooth batter.
- Spread coconut on a flat plate.
- Dust prawns lightly with extra flour, then dip into the batter.
- Allow the excess to run off then coat with coconut.
- Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).
- Cook prawns in batches and drain on paper towels.
- Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.
Nutrition Facts : Calories 248.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 315, Sodium 1442.3, Carbohydrate 17.1, Fiber 0.6, Sugar 0.1, Protein 36
CRISPY COCONUT PRAWN & MANGO SALAD
Add some zing to your day with this fresh and fruity crispy coconut prawn and mango salad. Full of flavour and colour, it's sure to brighten up lunchtime
Provided by Cassie Best
Categories Lunch
Time 35m
Number Of Ingredients 14
Steps:
- Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
- Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
- Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
- Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
- Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.
Nutrition Facts : Calories 539 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
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