Ingredients:

  • 1 cup (100g) panko breadcrumbs
  • 1 cup (75g) unsweetened shredded coconut
  • ½ teaspoon (2.5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 1 pound (450g) large prawns, peeled and deveined
  • ½ cup (60g) all-purpose flour
  • 2 large eggs
  • Vegetable oil for frying (approximately 2-3 cups or 480-720ml)

Instructions:

  1. Ensure prawns are peeled, deveined, and patted dry.
  2. Place flour in one shallow bowl, beaten eggs in a second bowl, and mix panko, shredded coconut, salt, and pepper in a third bowl.
  3. Dredge each prawn in flour, dip in egg, and coat with the coconut mixture. Press gently to ensure coating adheres.
  4. Place coated prawns on a plate and chill in the refrigerator for 30 minutes to set the coating.
  5. Heat vegetable oil in the frying pan to 350°F (175°C).
  6. In batches, fry prawns for about 2-3 minutes on each side, or until golden brown and cooked through.
  7. Remove prawns with a slotted spoon and transfer to paper towels to drain any excess oil.
  8. Serve hot, paired with dipping sauce of choice.