Crispy Coconut Prawns Recipe

Prepare prawns

Pat the prawns dry with paper towels. If not already done, peel and devein leaving tails intact. Make three shallow diagonal slashes along the underside of each prawn (optional) so they lie flat when frying.

Set up breading station

Place the 3 tablespoons of all-purpose flour in a shallow bowl and season with 1/2 teaspoon of the salt, 1/4 teaspoon black pepper, and the garlic powder. In a second bowl whisk together the 2 eggs and 3 tablespoons milk until smooth. In a third shallow bowl combine shredded coconut, 1 cup fine breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and smoked paprika. If using cornmeal or extra panko for extra crunch, fold it into this coconut-breadcrumb mixture.

Bread the prawns

Working in batches, dredge each prawn first in the seasoned flour, shaking off excess. Dip into the egg-milk wash, letting excess drip back into the bowl, then press into the coconut-breadcrumb mixture to thoroughly coat. Place coated prawns on a wire rack set over a baking sheet; allow to rest 10 minutes so coating adheres. Repeat for remaining prawns.

Heat oil

In a heavy skillet (cast-iron or stainless) or deep frying pan, pour enough oil to reach about 1/2 inch depth (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 30 seconds when dropped in.

Fry prawns

Carefully add prawns to hot oil in a single layer without overcrowding (work in batches of 6–8). Fry 1.5–2 minutes per side until golden brown and opaque through the center. Use tongs to turn once. Adjust heat as needed to maintain 325–350°F to avoid burning the coconut. Transfer cooked prawns to a paper-towel-lined plate or rack to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish and serve

Arrange prawns on a serving platter with lime wedges. Serve immediately with ginger-plum sauce for dipping.

Combine the plum jam, grated ginger, rice vinegar, soy sauce, honey, lime juice, and minced garlic in a small saucepan. Whisk to combine.

Place the saucepan over medium-low heat and bring to a gentle simmer, stirring frequently. Let cook 2–3 minutes until the sauce is slightly thickened and flavors meld. If the sauce is too thick, whisk in up to 1–2 tablespoons of water to reach desired dipping consistency.

Taste and adjust: add a pinch more salt or 1/2 teaspoon additional honey if you want sweeter, or a squeeze more lime for brightness. If you like heat, stir in red pepper flakes to taste. Remove from heat and let cool slightly — the sauce can be served warm or at room temperature with the prawns.