Coconut Prawns
Large prawns are coated in a crispy crust of desiccated coconut and sesame seeds. Lime juice adds a fresh contrast to the slightly sweet coconut after frying.
Serves: 4 people, as a starter or snack
Preparation: approximately 15 minutes
Cooking time: approximately 10 minutes
Total time: approximately 25 minutes
Ingredients
- 16 large raw prawns
- 3 tablespoons flour
- 2 eggs
- 150 g unsweetened desiccated coconut
- 150 g sesame seeds
- 1 lime
- 4 tablespoons sunflower oil
- salt
- freshly ground black pepper
Preparation
- Clean the prawns
Peel the prawns and remove the intestinal tract along the back. - Butterfly the prawns
Carefully cut the prawns a little deeper along the back and open them out without cutting all the way through. - Prepare the coating station
Place the flour in a shallow dish. Beat the eggs in a second dish. - Season the coconut coating
In a third dish, mix the desiccated coconut with the sesame seeds. Season the mixture with salt and freshly ground black pepper. - Coat the prawns
Season the prawns very lightly with salt and pepper and dust them lightly with flour. Then dip them in the beaten egg, followed by the coconut and sesame mixture. Gently press the coating onto the prawns.
Method
- Heat the oil
Heat the sunflower oil in a large frying pan over medium heat. The oil should be hot but not smoking. - Fry the prawns
Fry the prawns in batches if necessary for approximately 2–3 minutes on each side. Keep the heat moderate so that the coconut and sesame seeds turn golden brown without burning. - Check the prawns are cooked
Remove the prawns from the pan as soon as the coating is golden brown and the prawn flesh is firm, pearly and completely opaque. - Finish with lime
Squeeze some fresh lime juice over the coconut prawns just before serving and serve immediately.
