Crispy Coconut Breaded Prawn Recipe

Prepare prawns

Rinse and pat the prawns dry with paper towels. Using a small sharp knife, make a shallow cut along the back and remove the dark vein if present. Leave the tails intact for presentation.

Place prawns in a bowl and season with 1 tsp salt, 1/4 tsp black pepper, 1 tablespoon lime juice and 1/2 tsp minced garlic. Toss briefly to coat. Let sit 8–10 minutes while you prepare the breading and sauces. Pat prawns dry again before breading to ensure adhesion.

Set up dredging stations

Arrange three shallow dishes: one with 1/2 cup all-purpose flour seasoned with a pinch of salt; one with the egg wash (1 large egg whisked with 1 tablespoon cold water until smooth); and one with the dry crumb mix (combine 3/4 cup panko, 3/4 cup shredded coconut, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper).

Working with one prawn at a time, dredge in flour, shaking off excess; dip into the egg wash until fully coated; then press firmly into the panko-coconut mixture so the coconut and panko adhere evenly, pressing to form an even crust. Place breaded prawns on a wire rack or tray and let rest 5 minutes to set the breading.

Pour about 3/4 cup neutral oil into a heavy skillet to reach roughly 1/4–1/2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 15–20 seconds when tested. Maintain the oil at around 325–350°F for frying.

Carefully add the breaded prawns to the hot oil, presentation-side up, without overcrowding (cook in a single layer). Fry for about 1.5–2 minutes per side, turning once, until the breading is golden brown and the prawns are opaque and just cooked through. Total frying time will be ~3–4 minutes per batch depending on size.

Use a slotted spoon or tongs to transfer cooked prawns to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if cooking batches.

In a small bowl combine 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp Thai chile paste (or sambal), 1/2 tablespoon lime juice, 1/2 tsp honey, 1/4 tsp toasted sesame oil and 1/8 tsp salt. Whisk until smooth and adjust heat by adding more sriracha if desired. Chill until ready to serve.

In a small saucepan, combine 1/3 cup plum jam, 1 tablespoon sweet chili sauce, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/2 tsp grated ginger and 1/8 tsp chili flakes (optional). Warm over low heat, stirring, until smooth and slightly runny, about 2–3 minutes. Taste and adjust balance with a little more vinegar for acidity or honey for sweetness. Remove from heat and keep warm or at room temperature.

Arrange five crispy coconut breaded prawns on a serving plate. Add small dollops of spicy mayo or serve it in a ramekin alongside. Spoon sweet chili plum sauce into a separate ramekin or make a streak on the plate for dipping.

Garnish with cilantro leaves and lime wedges. Serve immediately while prawns are hot and crunchy.