Easiest Way to Cook Tasty Coconut Chili Prawns

Coconut Chili Prawns. Marion's Kitchen Coconut Sweet Chili to serve (use my store locator to find out where to buy) or any hot or sweet chilli dipping sauce that you prefer A crunchy coconut crumb with a succulent juicy prawn inside dipped in sweet chilli sauce is easily everyone's favourite summer appetizer! This recipe both looks fantastic and tastes amazing. To prepare the prawns, we follow some simple steps for a method that results in deliciously crunchy coconut prawns every time.

Stir in the coconut cream and bring slowly to the boil. Combine breadcrumbs and coconut in a shallow bowl or on a lipped plate. Place flour in a bowl and add prawns. You can cook Coconut Chili Prawns using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Coconut Chili Prawns

It's of Onions.
Prepare of Turmeric Powder.
You need of Dried Chili Powder.
You need of Salt.
Prepare of Fish Sauce.
Prepare of Coconut Milk.
It's of Prawns.

Place prawns on a lined baking tray. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated. To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy. If you like your curry runny, you could skip the coconut cream.

Coconut Chili Prawns step by step

Cut some onions. Add a spoon of dried Chili powder and pound them into a paste..
Prepare some prawns by peeling off the skin and marinating with some turmeric powder and salt. After you’re done massaging the turmeric powder and salt into the prawns, add the marinated prawns into the wok of cooking oil, and mix them with the paste..
Add fish sauce. Wait for the prawns to cook. If you see the prawns start to stiff up into a curved shape, they are pretty much cooked..
Add coconut milk and stir the prawns with the spatula..
Mix them up for a minute or two and you will have a delicious meal of Coconut Chili Prawns..

To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. Rub the salt all over the prawns. Dip each prawn first into the beaten egg and then into the coconut. Repeat the process so the prawns have a double coating and shake off any excess coconut.