crispy coconut crumbed prawns with honey-chilli dipping sauce.jpg

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?

  1. 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.
  2. Place prawns on a chopping board and use the palm of your hand to flatten them slightly.
  3. Whisk together egg and 2 tablespoons of water in a shallow bowl.
  4. Combine breadcrumbs and coconut in a shallow bowl or on a lipped plate.
  5. Place flour in a bowl and add prawns. Cover prawns thoroughly in flour.
  6. Working 1 prawn at a time dip in egg mix and then coat in breadcrumb mix.
  7. Place prawns on a lined baking tray. Spray with olive oil spray and bake in a 220C oven for 5 minutes.
  8. After 5 minutes turn prawns and cook for a further 5 minutes or until golden and cooked through.
  9. Serve with honey-chilli dipping sauce.

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