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Thai Coconut Chilli Prawns

Serve as a starter, main course or as a snack with a nice glass of wine or beer, these prawns are quick and dead easy to do.

I served mine with a Thai mango salsa though you could just as easily serve yours with sweet chilli sauce or mix 3 parts mayonnaise to 1 part sweet chilli sauce to make a sweet chilli mayonnaise, chop a bit of fresh coriander and mix it through to make it that bit extra special.

Try get king prawns, they are that bit cheaper, though peeled Dublin bay prawns would be way better if you can get them, they are very expensive though.

To make them GLUTEN FREE use gram flour, VEGETARIANS can use tofu or peppers



Allergens : Contains Gluten, Gluten Free Method Included, Lactose Free

King Prawns – 24

Desiccated Coconut – 100g

Breadcrumbs – 100g

Plain Flour or Gram Flour – 100g

Eggs – 2

Fresh Red Chilli – 1

Fresh Coriander – Handful

1 Lime – Zest of

Salt and Black Pepper – Pinch



Getting Ready…

You will need – 1 deep fat fryer, 3 soup bowls or medium tupperware containers, 1 sharp knife, 1 chopping board and 1 fork.


Pre-heat your deep fat fryer to medium or 160c


Chop the coriander, de-seed the chilli and chop it then zest the lime and place in a bowl


Place the breadcrumbs, pepper, salt and coconut in the bowl with the lime, chilli and coriander and mix well.


Crack the eggs into another bowl and beat well with the fork.


Place the flour in in the last bowl.


De-vein the prawns if needed, this means to slice down the back and remove the black string like thing.


Roll the prawns in the flour first then in the egg then in the coconut mix. You may need to give them a little squeeze to ensure it sticks.


Place them in the fryer and cook for about 1 minute. They will float when ready. Don’t overload the basket, you may need to do them in batches.


Serve over lettuce leaves with a Thai mango salsa or 3 parts mayonnaise mixed with 1 part sweet chilli.


I served mine with a big steak and loved every single bite


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