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Coconut-crumbed prawns
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Golden coconut prawns dipped in mango ginger chutney for a refreshing summer appetizer.
Ingredients:
  • 80g desiccated coconut
  • 50g breadcrumbs
  • 75g plain flour
  • 2 free range eggs, lightly whisked
  • 350g pkt Brand frozen raw peeled prawns tail on
  • Vegetable oil, to shallow-fry
  • Coriander leaves, to serve
  • Coles Brand mango and ginger chutney, to serve
  • Lime wedges, to serve
Instructions:
  • In a shallow bowl, mix the coconut and breadcrumbs together. Then, put the flour in one shallow bowl and the egg in another.
  • Coat prawns in flour, shaking off excess. Dip in egg, then breadcrumb mixture. Arrange on a plate and refrigerate for 20 minutes to set.
  • Pour enough oil into a frying pan to reach 1cm up the side of the pan and heat over medium heat. Cook prawns in batches for 2 minutes on each side or until golden brown and cooked. Transfer to a plate lined with paper towel.
  • Garnish prawns with fresh coriander. Serve alongside zesty mango chutney and lime wedges.

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