Deep Fried Prawns Recipe

Prepare prawns

Pat prawns dry with paper towels. Leave tails on for presentation. If prawns are not already deveined, make a shallow slit along the back and remove the vein. Set prawns aside on a tray.

Season flour

In a shallow bowl or plate, whisk together the all-purpose flour, salt, black pepper, and garlic powder until evenly combined.

Make egg wash

In a separate shallow bowl, beat the eggs with the milk until smooth and slightly frothy.

Prepare coconut-panko mix

In a third shallow bowl or rimmed plate, combine the shredded coconut and panko breadcrumbs, mixing thoroughly so the coconut is evenly distributed with the panko.

Bread the prawns (assembly line method)

Working in batches of 6–8 to avoid crowding, dredge each prawn first in the seasoned flour, shaking off excess. Then dip into the egg wash, letting excess drip back into the bowl. Press the prawn into the coconut-panko mixture, pressing gently so the coating adheres — ensure an even coating over the body but avoid covering the tail completely so it remains crisp. Place breaded prawns on a wire rack while you finish the rest.

Heat oil

Pour enough vegetable oil into a wide, heavy-bottomed pot or deep skillet to reach about 1.5–2 inches depth (approximately 1.5 cups used here for a small pot). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil; it should sizzle and brown in about 45–60 seconds.

Fry prawns

Fry breaded prawns in batches (do not overcrowd) for 2.5–3.5 minutes per batch, turning once if needed, until the coating is golden brown and the prawns are cooked through (opaque and firm). Use a slotted spoon or spider to transfer prawns to a paper towel–lined tray or a wire rack set over a baking sheet to drain. If necessary, keep finished prawns warm in a 200°F (95°C) oven while you finish remaining batches.

Finish and garnish

Transfer prawns to a serving platter, garnish with chopped cilantro if using, and arrange lime wedges alongside. Serve immediately with the sweet chili dipping sauce.

Combine the store-bought sweet chili sauce, rice vinegar, honey, and fresh lime juice in a small bowl. Whisk until smooth and taste; if you want more heat, stir in the red chili flakes. Adjust sweetness or acidity to taste by adding more honey or lime juice.

Transfer sauce to a small serving bowl and chill briefly if desired. Serve alongside the hot prawns for dipping.