Coconut Crusted Jumbo Prawns

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Coconut Crusted Jumbo Prawns

Coconut Crusted Jumbo Prawns

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Prep Time 30 minutes
Cook Time 5 minutes
Course Appetizer, Starters
Servings 6
Calories 268 kcal


  • 24 uncooked jumbo prawns (about 700 grams), peeled, deveined, tails left intact
  • cup arrowroot
  • ¾ tsp salt
  • ½ tsp cayenne pepper
  • 2 cups shredded coconut
  • 3 large egg whites
  • Coconut oil (for deep-frying)


  • Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (like you would a book) and press slightly to flatten. Mix arrowroot, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 180°C. Working in batches, add shrimp to hot coconut oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain.


Calories: 268kcalCarbohydrates: 22gProtein: 19gFat: 12gSaturated Fat: 10gCholesterol: 147mgSodium: 1057mgPotassium: 260mgFiber: 2gSugar: 13gVitamin A: 279IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword coconut, prawns
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