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Coconut Prawns

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!

Cooking Time

Preparation Time : 60

Cook Time : 30

Total Time : 90


Serves 6-8

  • 1 1⁄2 kg green king prawns, peeled with the tails left on

  • 3⁄4 cup flour

  • 1pinch salt

  • 1tablespoon cornflour

  • 1tablespoon white vinegar

  • 180ml cold water

  • shredded coconut

  • 2tablespoons flour (extra)

  • vegetable oil (for deepfrying)


  • 01

    Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.

  • 02

    Refrigerate until needed.

  • 03

    Sift flour, salt and cornflour into a bowl.

  • 04

    Add vinegar and water and mix to a smooth batter.

  • 05

    Spread coconut on a flat plate.

  • 06

    Dust prawns lightly with extra flour, then dip into the batter.

  • 07

    Allow the excess to run off then coat with coconut.

  • 08

    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).

  • 09

    Cook prawns in batches and drain on paper towels.

  • 10

    Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.



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