Crispy Coconut Prawns Recipe

Prep prawns

Rinse prawns and pat completely dry with paper towels. Leave tails on for a handle. Make 3 shallow diagonal slits along the underside of each prawn to help them stay straight while frying.

Season prawns evenly with 1 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss with 1 tablespoon lime juice and let rest 10 minutes while you set up the breading station.

Set up three shallow bowls or trays: Bowl 1 - all-purpose flour mixed with cornstarch (1 cup flour + 1/4 cup cornstarch) and a pinch of salt; Bowl 2 - whisk 2 large eggs with 2 tsp water until smooth; Bowl 3 - combine shredded coconut (1 1/2 cups) and panko breadcrumbs (1 cup) and mix thoroughly so coconut and panko are evenly distributed.

Working in batches of 6–8 prawns, dredge each prawn in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip back into the bowl, then press firmly into the coconut-panko mixture to coat completely. Place coated prawns on a wire rack set over a baking sheet. For an extra secure coating, double-dip: return the coconut-coated prawn briefly to the egg wash and press again into the coconut-panko mix.

Let the breaded prawns rest on the rack for 10 minutes to help the coating adhere; if your room is warm, chill for 10 minutes in the fridge to firm up.

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one small piece of bread: it should brown in ~60 seconds.

Fry prawns in batches (do not overcrowd) for 2 to 3 minutes per side, turning once, until the coating is deep golden brown and the prawns are opaque and cooked through (internal temperature ~125–130°F for tender prawns—carryover will raise to safe temp). Total cook time per prawn ~4–6 minutes depending on size.

Use a slotted spoon or tongs to transfer cooked prawns to a wire rack set over a baking sheet lined with paper towels to drain. Keep finished prawns in a warm oven (200°F / 95°C) on the rack if holding for more than a few minutes so they stay crisp.

In a small bowl, stir together 1/2 cup sweet chili sauce, 1 tablespoon lime juice, 1 tablespoon finely chopped cilantro (optional) and 1/4 tsp red pepper flakes (optional). Taste and adjust—add more lime for tang or a pinch more chili flakes for heat.

Transfer sauce to a serving bowl or ramekin and chill briefly if desired. The sauce can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.

Arrange warm crispy coconut prawns on a platter. Garnish with fresh cilantro leaves and lime wedges. Serve immediately with the sweet chili dipping sauce.

Leftovers: Store cooled prawns in an airtight container in the refrigerator for up to 24 hours. Re-crisp in a 400°F (200°C) oven for 6–8 minutes, turning once.