For a fabulous starter idea that would make a great Valentine’s Day recipe, or be great for any other special occasion you’ve got coming up, give these tasty king prawns a go and you won’t regret it!
They’re a really quick way to kick off any meal as they only take 10 minutes to prep and another 15 to cook. Using dessicated coconut as a covering before you fry each prawn gives them a great sweetness when they’re fried and is a really great mix of flavours when you serve them with sweet chilli sauce.
This recipe serves two, so it’s a great way to kick off a romantic dinner at home.
HOW TO MAKE COCONUT KING PRAWNS
First cut the king prawns slightly lengthways to devein, keeping the tail end intact. Rub the salt all over the prawns.
Dip each prawn first into the beaten egg and then into the coconut. Repeat the process so the prawns have a double coating and shake off any excess coconut.
To cook the prawns, fill a wok with approximately 100ml vegetable oil and preheat over a medium heat to 180C. To test the temperature take an unpainted bamboo chopstick and dip it into the oil, if it bubbles rapdily then the oil is hot enough to deep fry.
At this stage reduce the heat to low. Deep-fry the prawns in hot oil for 5 minutes until golden brown. Drain on kitchen paper and serve with sweet chili sauce.
- 225g raw, peeled jumbo king prawns, and deveined tails intact
- 1/2 teaspoon salt
- 1 egg, beaten
- 100g dessicated coconut
- 100ml vegetable oil, for deep-frying
- 300ml sweet chili sauce, to serve
Top Tip for making Coconut King Prawns
This is a great dish for a party. You can pre-batter the king prawns in advance and freeze them until needed. When the party starts, deep-fry the prawns. Once deep-fried the prawns cannot be frozen.
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