Coconut Prawns

Crispy prawns with a light, aromatic crust of coconut and sesame and a fresh hint of lime. Delicious as a starter, a nibbly bite with drinks, or with a simple salad or a mango or cucumber salsa.

Serves: 4
Preparation: ± 15 minutes
Cooking: ± 10 minutes
Total time: ± 25 minutes

Ingredients

• 16 large raw prawns (preferably with tails)
• 3 tablespoons plain flour
• 2 eggs
• 100 g desiccated coconut
• 80 g sesame seeds
• 1 lime (zest and juice)
• 4 tablespoons sunflower oil or groundnut oil (optionally a little more, as needed)
• Salt
• Freshly ground black pepper

Preparation

1. Peel the prawns, leaving the tail on if you like, and remove the vein along the back.
2. Carefully cut a little further along the back of the prawns and open them out (butterfly), without cutting all the way through.
3. Lightly season the prawns with salt and freshly ground black pepper.
4. Sprinkle the flour onto a plate and lightly coat the prawns in it. Shake off any excess flour.
5. Beat the eggs in a small bowl.
6. In another bowl, mix the desiccated coconut with the sesame seeds and the finely grated zest of ½ lime.

Cooking

1. Heat the oil
   Heat enough oil in a large frying pan over a moderate heat to thinly cover the base.
2. Dip the prawns in egg and coating
   Dip the prawns one by one first into the beaten egg, then place them in the coconut-sesame mixture.
3. Coat the prawns with the mixture
   Use your other hand to coat the prawns well on both sides with the mixture and press the crust on lightly.
4. Fry the prawns until golden and cooked through
   Fry the prawns in batches in the hot oil until golden and cooked through. Allow about 2 minutes per side, depending on the size of the prawns.
5. Keep the heat gentle and turn in time
   Make sure the heat isn’t too high: coconut and sesame brown quickly. Turn the prawns as soon as the underside is golden and cook the other side over the same gentle heat.
6. Drain the prawns
   Add a little extra oil as needed if the pan becomes too dry. Briefly drain the cooked prawns on kitchen paper.
7. Arrange the coconut prawns on a platter
   Arrange the coconut prawns on a warm platter.
8. Season with lime and serve
   Squeeze a little lime juice over the prawns just before serving and serve the rest of the lime cut into wedges alongside. Delicious with a fresh green salad or a simple mango or cucumber salsa.