Coconut Prawns Recipe
Sweet & spicy pineapple sambal sauce.
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Ingredients
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Coconut Prawns
Pineapple Sambal Sauce (Sweet & Spicy)
Method
Coconut Prawns
- 1
Prepare shrimp
Pat prawns dry with paper towels. If they are not deveined, remove the vein. Leave tails on for presentation. Lightly season the prawns with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly.
- 2
Set up breading station
Place the flour in a shallow bowl. In a second bowl, whisk together the 2 eggs and 2 tablespoons water until blended. In a third bowl, combine shredded coconut and panko breadcrumbs and gently mix to distribute evenly.
- 3
Bread the prawns
Working in batches, dredge each seasoned prawn first in flour, shaking off excess, then dip into the egg wash, and finally press into the coconut-panko mixture so the coconut adheres well. Place breaded prawns on a tray and repeat with remaining prawns.
- 4
Heat oil
In a large skillet or sauté pan heat 2 cups vegetable oil over medium-high heat to reach 350°F (175°C) — or until a small piece of bread sizzles and browns in about 45–60 seconds. Use enough oil to shallow-fry and allow prawns to be partially submerged.
- 5
Fry prawns
Fry the breaded prawns in batches (do not overcrowd) for about 2 to 3 minutes per side, turning once, until golden brown and cooked through (internal temperature ~120–135°F for shrimp). Adjust heat as needed so coconut browns but doesn't burn. Remove prawns to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.
- 6
Finish
When all prawns are fried, give them a light sprinkle of salt to taste. Arrange on a serving platter with lime wedges if desired.
Pineapple Sambal Sauce (Sweet & Spicy)
- 7
Prep aromatics and chilies
Finely mince the shallot and garlic. Finely chop the pineapple. Thinly slice the red chilies (remove seeds for milder heat) and mince them or finely dice for a more saucy texture.
- 8
Cook base
In a small saucepan, heat 1 teaspoon neutral oil over medium heat. Add the minced shallot and garlic and sauté for 30–45 seconds until fragrant and translucent, taking care not to brown.
- 9
Simmer sauce
Add the chopped pineapple, minced chilies, 2 tablespoons light brown sugar, 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 tablespoons water, and 2 tablespoons lime juice to the pan. Bring to a gentle simmer and cook, stirring occasionally, for 4–6 minutes until the pineapple softens slightly and the flavors meld. If you prefer a smoother sauce, mash with the back of a spoon or pulse briefly in a small food processor or blender (cool slightly before blending).
- 10
Adjust seasoning
Taste and adjust: add up to 1/4 teaspoon salt if needed, more lime juice for brightness, or more sugar for sweetness. If sauce is too thick, add 1–2 teaspoons water to reach desired consistency. Remove from heat and let cool slightly so flavors settle.
- 11
Finish and garnish
Stir in sliced green onion and chopped cilantro if using. Transfer sauce to a serving bowl alongside the prawns. The sauce can be served warm or at room temperature.