Thai Coconut Chilli Prawns
Try making these prawns for a taste of Thailand.
Print Pin RateServings: 4
Ingredients
- 24 King prawns
- 100 g Dried breadcrumbs
- 100 g Dessicated coconut
- 100 g Plain flour
- 2 Eggs
- 2 Red chillies
- 2 Limes
- 1 Bunch of fresh coriander
- 500 ml Sunflower oil or Vegetable oil
Mango Salsa:
- 1 Ripe mango diced
- ½ Red onion finely diced
- 50 g Cucumber diced
- 1 Red chilli diced
- A small handful of fresh coriander finely chopped
- 1 Lime zest and juice
Instructions
- To make the mango salsa add all of the ingredients into a mixing bowl, mix well and set aside.
- To make the prawns, add the breadcrumbs and dessicated coconut into a mixing bowl.
- Finely chop half of the coriander and finely chop one of the red chillies, add to the breadcrumb mix along with the zest of one of the limes. Season with salt and pepper.
- Crack the eggs into another bowl and lightly beat them with a fork.
- Place the flour into a third bowl.
- De-vein the prawns if needed, this means to slice down the back with a sharp knife and remove the black string like thing.
- Roll the prawns in the flour, then the egg and finally into the breadcrumb mix. You might want to give them a squeeze to ensure it sticks.
- If you do not have a deep fryer, pour the oil into a deep saucepan and turn the heat up to medium-high. Be very careful when deep frying.
- You want the temperature to reach 180℃, use a thermometer to check the temperature. Alternatively you can sprinkle some breadcrumbs into the oil, if it sizzles then it is ready to go.
- Place the prawns into the hot oil and fry for 1-2 minutes until they are golden and crispy. Once done, transfer onto some kitchen paper to soak up any excess oil.
- When you are finished frying the prawns, take the oil off of the heat and set aside somewhere safe to cool.
- Serve the crispy prawns over some salad leaves and place the mango salsa on the side. Garnish with sliced chilli, coriander leaves and a wedge of lime.
