Coconut Prawns

Feb 6, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 6


2 cup unsweetened coconut flakes

1 cup gluten free bread crumbs

Salt and pepper, to taste

4 large eggs, well beaten

1 cup gluten free plain flour

Vegetable oil, for frying

900 g extra large green prawn, tails intact


On a large plate, combine coconut flakes with the bread crumbs salt and freshly ground black pepper. Set aside.

Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with salt. Set aside. Pour the plain flour onto another large plate and set aside.

Add enough oil to a large frying pan or wok to get about 2 cm height. Set over medium heat.

Dredge the prawn in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix really well. Set them aside on a plate or board.

Check the oil is hot enough

Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Place them on a plate covered with paper towel, then transfer to a serving plate