Hosting a dinner party or having the family over for Easter can be oh-so-daunting. Luckily having this delicious Coconut Prawns recipe in your arsenal will prove to be a lifesaver the next time you’re hosting a large group of people. Two Oceans Wines teamed up with Carey Boucher-Erasmus, from the Bits of Carey blog, to create this delicious recipe for Coconut Prawns, served with a Thai mayonnaise dip and Two Oceans Pinot Grigio. This dish is super easy to pull off and will please even the fussiest of eaters.
Coconut Prawns with Thai Mayonnaise Dip
Preparation time: 15 minutes
Cooking time: 3 minutes
400 g frozen prawn tails – thawed, cleaned and peeled
¼ cup (60 ml) cake flour seasoned with ½ tsp (2.5 ml) each of salt and pepper
2 large eggs, beaten
½ cup (125 ml) desiccated coconut (medium or coarse)
½ cup (125 ml) Panko breadcrumbs* or coarse dried bread crumbs
Cooking oil for deep frying
¼ cup (60 ml) creamy mayonnaise
1 clove garlic, crushed
½ tsp (2.5 ml) grated ginger
½ tsp (2.5 ml) finely chopped red chillies
3 Tbs (45 ml) chopped coriander
juice and zest of 1 lime (or ½ a lemon)
1 tsp (5 ml) fish sauce to taste
1 cucumber, spiralled or julienned, dressed in 1Tbs (15 ml) of white wine vinegar or rice wine vinegar
1 lime, cut into wedges
1 red chilli, thinly sliced
Fresh coriander leaves
Combine the coconut and crumbs on one plate. Have the seasoned flour and beaten eggs ready. Leave a clean plate aside, as well as one lined with a paper towel.
Coat the prawns in the cake flour, followed by the egg and lastly a generous coating of coconut and crumbs. Set aside on the clean plate.
Combine all the dip ingredients together and decant into dipping bowls.
Fry the prawns in moderately hot oil for three minutes. The crumbs should be lightly golden in colour. Place crispy, cooked prawns on the paper-lined plate to absorb excess oil.
TIP: Fry prawns in batches to prevent clumping together and make sure the oil is not too hot or the crumbs will burn and the prawn meat will still be raw inside.
Serve prawns piled onto a plate with dipping sauce on the side. Garnish with lightly pickled cucumber, lime wedges, chilli and coriander leaves.
For Banters and the gluten intolerant: replace cake flour with tapioca flour and bread crumbs with more coconut.
* Panko crumbs are Japanese dried breadcrumbs. You can find them at Asian grocery stores. These crumbs give a fantastic crunch!