Coconut-crumbed prawns
Dip these golden coconut crumbed prawns into a delicious mango and ginger chutney for the ultimate summer starter.
|
0:35
To Prep |
0:10
To Cook |
9
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
5
AVG RATING (4 Members) |
recipe
To my cookbook
- Ingredients
- Method
- Notes
-
Step 1
Combine the coconut and breadcrumbs in a shallow bowl. Place the flour and egg in separate shallow bowls.
-
Step 2
Coat prawns in flour and shake off excess. Dip in egg, then in the breadcrumb mixture to coat. Place on a plate. Place in the fridge for 20 mins to set.
-
Step 3
Add enough oil to a frying pan to come 1cm up the side of pan. Place over medium heat. Cook prawns, in batches, for 2 mins each side or until golden brown and cooked. Transfer to a plate lined with paper towel.
-
Step 4
Sprinkle prawns with coriander. Serve with mango chutney and lime wedges.
Serves 4 as a light starter.
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