Coconut crumbed prawns
| Serves: | 4 |
Ingredients
- 1 cup Asian Panko Breadcrumbs
- 500 g Ready to cook Mozambican prawns
- Lemon, to serve
- vegetable oil, for deep-frying
- 2 Tbsp cold water
- 1 tsp Sriracha seasoning
- 1/2 cup dessicated coconut
- 1 egg
- 4 tbsp plain flour
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Cooking Instructions
- Using the palm of your hand, slightly flatten the prawns.
- Place the flour in a bowl and add the prawns. Toss to coat.
- Whisk the egg and 2 tablespoons of cold water together in a shallow bowl.
- Combine the coconut, Sriracha seasoning and breadcrumbs on a plate.
- Dip a prawn in the egg mixture, then the breadcrumb mixture and place on a plate. Repeat the process with the remaining prawns.
- Heat the oil in a large frying pan.
- Cook the prawns for 2 minutes on each side or until golden and cooked through. Drain on paper towels.
- Serve the prawns with the Sriracha mayonnaise and lemon wedges.
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