Crispy coconut crumbed prawns with honey-chilli dipping sauce
Looking for a fresh and tasty finger-food that’s perfect for entertaining? Impress your guests with these crispy coconut crumbed prawns. If you’re catering for a crowd you’ll need to double or triple the recipe. Serve with the honey-chilli dipping sauce and stand back and watch the compliments flow!
How long will it take?
25 minutes
What’s the serving size?
Serves 10 as a finger food
What do I need?
- 20 large green prawns, peeled with tails intact
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup shredded coconut
- ½ cup plain flour
- Olive oil spray
For the Honey Chilli Dipping Sauce
- ½ cup honey
- 1 tbsp lemon juice
- 2 tsp soy sauce
- 1 tsp fresh ginger, finely grated
- 1 long red chilli, seeded and finely chopped
How do I make it?
- Make the honey-chilli dipping sauce by combining all ingredients in a small saucepan over low heat. Cook, stirring for 2 minutes or until just heated through. Set aside.
- Place prawns on a chopping board and use the palm of your hand to flatten them slightly.
- Whisk together egg and 2 tablespoons of water in a shallow bowl.
- Combine breadcrumbs and coconut in a shallow bowl or on a lipped plate.
- Place flour in a bowl and add prawns. Cover prawns thoroughly in flour.
- Working 1 prawn at a time dip in egg mix and then coat in breadcrumb mix.
- Place prawns on a lined baking tray. Spray with olive oil spray and bake in a 220C oven for 5 minutes.
- After 5 minutes turn prawns and cook for a further 5 minutes or until golden and cooked through.
- Serve with honey-chilli dipping sauce.
