Coconut-crumbed prawns

Coconut-crumbed prawns


Dip these golden coconut crumbed prawns into a delicious mango and ginger chutney for the ultimate summer starter.

The ingredient of Coconut-crumbed prawns

  1. 1 cup (80g) desiccated coconut
  2. 1/2 cup (50g) dried breadcrumbs
  3. 1/2 cup (75g) plain flour
  4. 2 Coles Brand Australian free range eggs, lightly whisked
  5. 350g pkt Coles Brand frozen raw peeled prawns tail on
  6. Vegetable oil, to shallow-fry
  7. Coriander leaves, to serve
  8. Coles Brand mango and ginger chutney, to serve
  9. Lime wedges, to serve

The instruction how to make Coconut-crumbed prawns

  1. Combine the coconut and breadcrumbs in a shallow bowl. Place the flour and egg in separate shallow bowls.
  2. Coat prawns in flour and shake off excess. Dip in egg, then in the breadcrumb mixture to coat. Place on a plate. Place in the fridge for 20 mins to set.
  3. Add enough oil to a frying pan to come 1cm up the side of pan. Place over medium heat. Cook prawns, in batches, for 2 mins each side or until golden brown and cooked. Transfer to a plate lined with paper towel.
  4. Sprinkle prawns with coriander. Serve with mango chutney and lime wedges.

Nutritions of Coconut-crumbed prawns


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