Tempura Style Coconut Prawns Recipe
with a tangy orange-mustard sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Prawns
Orange-Mustard Sauce
Method
Coconut Prawns Preparation
- 1
Prep the Prawns
In a bowl, season the prawns with salt and black pepper. Set aside.
- 2
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt. Add in the egg and gradually pour in the cold sparkling water, stirring until you achieve a smooth batter.
- 3
Coat the Prawns
Dip each seasoned prawn into the batter, allowing any excess to drip off. Then roll the prawn in coconut flakes until well-coated.
- 4
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Prawns
Carefully place the coated prawns in the hot oil in batches. Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Orange-Mustard Sauce Preparation
- 6
Combine Ingredients
In a small bowl, mix together the freshly squeezed orange juice, Dijon mustard, honey, soy sauce, and minced garlic.
- 7
Season the Sauce
Taste the sauce and add salt and black pepper as desired to adjust the flavor.