These delicious fried prawns, marinated in pineapple juice with crunchy coconut crust make an impressive tropical starter or main course recipe!
- 12 large prawns, cleaned and deveined
- 100ml pineapple juice
- 2 tablespoons lemon or lime juice (optional)
- ½ teaspoon turmeric
- ½ teaspoon red chili, ground
- 4 garlic cloves, chopped or pounded
- 1 2-3” piece lemongrass root, pounded
- 1 teaspoon salt
- 3 tablespoons fresh coriander, finely chopped – divided
- 2 eggs, beaten
- 50g desiccated coconut click here to buy desiccated coconut
- ½ teaspoon salt
- ¼ cup breadcrumb click here to buy breadcrumb
- 2 tablespoons rice powder (optional)
- 1 cup oil
- Lime or lemon wedges (optional)
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- Combine pineapple juice, lemon juice, turmeric, ground red chili, garlic, lemongrass root, salt, and 2 tablespoons of fresh coriander in a mixing bowl. Mix well and then add the prawns. Marinate the prawns for a maximum of half an hour.
- Beat two eggs.
- Mix coconut and remaining one tablespoon coriander in a separate shallow dish.
- Add ½ teaspoon salt to breadcrumb in a plate or shallow dish. Mix in the rice powder, if using, for extra crispiness.
- Dip each prawn into the beaten eggs, then into the coconut mixture, and finally into the breadcrumbs. At this point, if you want to you can refrigerate the prawns until ready to fry.
- Heat the oil in a shallow frying pan and fry the coated prawns for about 2 minutes on each side until light brown. Lift out and drain on a kitchen paper.
- Serve hot with lime.
Pineapple juice gives the flavor to the prawns, although citrus juice would work as well. If you don’t have lemongrass the spices will give enough flavor. Rice powder is really optional. If you use fresh coconut, the prawns may not be as crispy.
Spicy Fried Coconut Prawns – citrusy flavoured prawns are ready to eat.