Coconut Prawns Shrimp Recipes

Steps:

• Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray.
• Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
• Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip.
• Sprinkle fried shrimp with cilantro and serve with dip.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Steps:

• Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
• Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
• Add the masala and fry another half minute.
• Gradually add the cocnut milk and bring to a simmer.
• Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
• Season to taste with salt, serve in bowls with the coriander sprinkled over.

Steps:

• Shell and devein and butterfly prawns-leave the tail if possible.
• In a bowl beat together the eggs, milk and hot sauce.
• Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
• Dip each prawn in: flour mixture first, egg mixture second, coconut third.
• At this point they can be placed on waxed paper and refrigerated until ready to cook.
• OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
• Serve with warmed jalapeno pepper jelly or cocktail sauce.

Steps:

• Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
• Refrigerate until needed.
• Sift flour, salt and cornflour into a bowl.
• Add vinegar and water and mix to a smooth batter.
• Spread coconut on a flat plate.
• Dust prawns lightly with extra flour, then dip into the batter.
• Allow the excess to run off then coat with coconut.
• Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).
• Cook prawns in batches and drain on paper towels.
• Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.