Don’t bother making this dish until you find the biggest prawns you can – big tiger prawns are the best but breathtakingly expensive so maybe save those for a special occasion. A big dish with these dipping sauces will disappear in no time and its really popular with kids. The prawns give a good bang of protein and are a good source of minerals – the vitamins you will get from the fresh dipping sauce. The family were standing by with bated breath as I made these so make sure you don’t miss out while you are cooking them – they need to be eaten hot so cook and serve!
1 pound large prawns , peeled and deveined
1 teaspoon salt , plus additional
2 cups unsweetened coconut flakes
2 tablespoons coconut flour
2 large eggs , lightly whisked
rapeseed oil , for frying
To prepare prawns
– Rinse and pat dry; sprinkle with salt.
– Put flour and coconut flakes onto 2 plates.
– Dip each prawn into beaten egg .
– Roll in the flour followed by the coconut to coat thoroughly.
– In a 9-inch frying pan over high heat, add about 1 inch oil.
– When oil is sizzling, add 3 or 4 prawns at a time.
– Cook until coconut is golden brown on each side.
– Remove with a slotted spoon and transfer to a plate lined with a kitchen roll.
– Sprinkle with additional salt while still hot.
– Serve with the dipping sauces below and a glass of cold beer – delicious!
Dipping Sauces – Green Apple Salsa & Sweet Chilli Sauce
Green Apple Salsa
1 chile, preferably green, seeded
25 gr coriander
1 green apple cored
Juice of a line
1/4teaspoon each of salt and sugar
Throw everything into the blender, add a few cubes of ice and blend
Sweet Chilli Sauce (Don’t feel you have to make this, There are loads of good varieties on our supermarket shelves)
500g long fresh red chillies deseeded
4 garlic cloves, peeled and choped
750ml white vinegar
645g caster sugar
Add chillies and garlic into the food processor with 250ml of the vinegar and blend
Tip into a pot with the rest o the vinegar and sugar.
Stir over a medium heat until the sugar dissolves, bring to the boil, then reduce the heat and simmer until the sauce thickens – about 30 minutes.
4 thoughts on “Coconut Prawns”
Where do you source your fish from?
Hi Conor, That depends, the pier, Georges Fish Shop, the fish shop in Cabinteely are my usual haunts. I sometimes buy at the asia market in town if I can decipher what it is.
Thanks for posting the bit about the sweet chili sauce. We love making stuff and it doesn’t look too difficult. The whole recipe looks great.
Thank you, do let me know what you think!!